Zebra Cake

My first attempt in making Zebra Cake,came out well but I'm not satisfied with the look of the cake as I couldn't make to many strips on the cake.I saw this cake in many blogs and online videos and wanted to try this but keep on postponing it from long time,recently I saw this cake in Repository of my tried and tasted recipes by Bhargavi.

After seeing this I tried it last week and came out ok,but still I want to post it in my blog to send this to Show Me Your Cake event by Divya.


Ingridents:

Duncan Hines: Classic Yellow cake mix
Unsweetend Coco Powder:1/4 cup
Eggs:3 large
Vegetable Oil:1/2 cup
Water:1+1/3 cups

Procedure:

1.Using the instructions on the cake mix box and make cake batter.
2.Seprate half of the mix and add unsweetend coco powder and mix with out any lumps,add 3-4 spoons of milk/water to loosen the consistency of the coco powder mixed cake mix.
3.Prepare the cake pan by greasing the cake pan with oil,grease the sides of the pan too.Then line the cake pan with wax paper.
4.Now 2 colors of cake batter is ready now we need to put one spoon of white batter in the middle of the cake pan and let it spread on its own,now alternate it with chocolate cake batter and repeat this with the whole batter.Let it sit for 5-10 mins so that it sets evenly.I saw this video and make the cake.Click here to view the video.
5.Put the cake pan in oven,bake it according to the instructions on the box.
I used a 8" round cake pan so baked it for 35 mins.
6.When done remove from oven and let it cool down n then toss it to a plate,cut and enjoy.

Planning to a make a Lemon Flavored Cake in coming weeks.Wish I could success in that too.
I'm making a Black Forest Cake for this New year Celebrations.

Wishing U n Ur Family A Happy New year.

Marble Cake

Marble Cake,the name itself is different and so as the taste.These days I'm having it more often whenever we stop at Starbucks for coffee and wanted to try this at home.I got the basic pound cake recipe from a book and used the recipe to make a Marble cake.Usually I use cake mix to make a cake at home but this time I wanted to make it from Scratch and made it.

Ingredients:

All Purpose Flour: 3 cups
Vanilla Extract:2 tspns
Almond Extract:1 tspns
Eggs:5
Milk:1 cup
Sugar:2 cup
Baking Powder:1 Tspn
Baking Soda:1/2 tspn
Salt:1/2 tspn
Butter:1 cup(Softened)
Unsweetend Coco Powder:1/4 cup

Procedure:


1.Preheat the oven at 350 F,Combine all purpose flour, baking powder,baking soda,salt in a large bowl.
2.Beat the butter,sugar,almond extract,vanilla extract in a bowl and beat with a hand mixer on medium speed until creamy.Add the egg one at a time and beat until just blended after each addition.
3.With the mixer at low speed,gradually beat in the dry ingredients alternating with the milk,batter is ready now.
4.Take 4-5 spoons of prepared cake batter into bowl and add in the unsweetend Coco Powder,mix well and add 2 spoons of milk to make it smooth or else the mixture will become hard.
5.Spoon the plain cake batter into a pan which is greased with butter and coat it with little all-purpose flour and dust out the excess.
6.Using the coco mixed cake batter make 4 strips on the cake as shown in the pic below.


7.Now take a knife/some sharp edge to make swrills this makes a beautiful Marble cake after baking and slicing the cake.

8.Put this cake pan in oven and bake it for 50-60 mins or check if the cake is ready by piercing a tooth pick in the middle of the cake,when it comes out clean then the cake is ready.

Remove the cake from the pan and let it cool down completely n then cut it into 1/2 inch slices or u can cut them to ur desired thickness.

Serve it with a cup of coffee or Tea.
Yesterday was our 22nd Monthly Wedding Day,baked this yummy cake and we cut it in the evening after my hubby is back from work.

I made this and arranged to surprise him,I heard the door bell and saw my hubby bought half a dozen of balloons to surprise me.Finally we had a small celebration and then went to Macroni Grill,enjoyed our Fav Eggplant Parmesan.He liked the cake very much,smelled the cake and told that he cant wait to taste the cake,tasted it and said YummmmmmY.

Sharing this cake recipe with Dilse for Show Me Your Cake event in her blog.

Waiting to see more delicious cakes in this holiday season.

Egg Dum Biryani

Egg Dum Biryani is one of our favourite Biryani,When we to a restaruant we first look for Egg Biriyani and if we find it in the menu we order for it happily,when the order is ready n served then we say NO!!! We are not looking for this taste.They simply make some biryani rice and put some boiled eggs on top of it but we always wanted to have some masala to go with the rice and eggs and in some restaruants the use the same biriyani rice with which they make Chicken Biryani and we can see few chicken pieces/bones in the briyani....but we are vegetarians even then we eat eggs.
Finally I tried making it to my taste and serve it with love for my hubby a big lover of Egg Dum Biryani.Sharing this recipe with Gourment Affair for her 1st event Served with Love.

I also want to share few other recipes which I have in my blog most of them are cooked to show my love for my hubby.I always try to garnish or present them in different ways I Can.
Tomato Basil Soup, Guacamole, Vegetable Lasagna,Veggie Pizza, Fried Ice-cream,Cilantro Yogurt Chutney,Potato Halwa, Caramel Custard


Ingredients:
For Making Biriyani Rice:


Rice:1 cup(Wash n soak it for 1/2 hour)
Onion:1 medium(cut into slices)
Green Chillies:7-8(adjust to ur taste)
Curd:2 spns
Water:1.5 cups
Mint:1/2 bunch(finely chopped)
Elachi:2 no
Cloves:10 no
Cinnamon Stick:1 inch
Ginger Garlic Paste:1.5 spn
Cumin/Shajeera: 1spn
Ajinamoto:1/4 spn
Rose Water:1/2 spn
Oil:2 spn

For Egg Masala:


Boiled Eggs:3 no
(pierce the egg all over and shallow fry in oil till egg is fried,add salt to taste,pinch of turmeric powder and chilli powder to taste while frying,when done put them on a paper towel and keep aside)
Onions:2 medium(finely cut Slices)
Tomato:1/2(cut)
Garam Masala:1/4 spn
Salt:To taste
Green Chillies:4-5(slit)
Ginger Garlic Paste:1 spn
Curry Leaves:10 no
Oil:2 spns
Procedure:
Biryani Rice:


1.In a wide vessel add oil when hot put the cumin/Shajeera and fry till they splutter,now add elachi,cloves,cinnamon,bay leaves,javentry(mace) fry for 2 mins now add finely chopped onions fry till they turn transculate,add cut green chillies,ginger garlic paste fry till it leaves raw flavor.Now put in the chopped mint stir well and fry for another 3-4 mins.
2.After mint is fried add 2 spoons of curd,ajinamoto and mix well and cook till oil seprates.Now add 1.5 cups of water and bring it to boil,add salt to taste stir well and now add the soaked n strained rice to the boil water n masala mixture and cook the rice till done.
3.Cook the rice on medium flame and make sure that the rice is cooked in dum style which means that no steam is escaped while the rice is cooking,prevent the escape of rice by covering it with a heavy lid and put some heavy weight on it so that there is no chance for the steam to escape this helps the taste and smell of the spices to retain in the rice and turn delicious.
4.Once done turn off the flame and add rose water keep it covered and put aside.Mix well before assembling the biryani.

Egg Masala:

1.In a pan add oil,when hot add the finely chopped onions,fry till onions turn golden brown,now add the cut chillies,ginger garlic paste and fry till the raw flavor is no more,now add the curry leaves and stir.
2.Add Salt to taste,mix well and fry for another 3-4 mins when the onions are soft add half of the tomato and cook covered till tomato turns smooth.Finally add garam masala,mix well and cook for another 2-3 mins and turn off the flame.
3.Put in the fried eggs,toss and seprate the eggs from the masala for garnishing the Biryani later.



Assembling Biryani:

1.In a bowl firstly put a layer of Egg Masala(Onion Masala) and cover this masala layer with Biryani rice evenly,now repeat the layer with Egg masala and finally finish it with biryani rice and put the eggs on top and garnish it with lemon n some food color.
2.Before serving reheat it for 5-7 mins in a microwave oven and serve hot with Raitha of your choice.

Its Time to Jingle Again......Christmas Event

Christmas 2009 is my second Christmas in USA after marriage.Dec 25th is always a special day in my life.My marriage was fixed on Christmas day in the year 2007 so I wana celebrate this day.Ofcourse my whole schooling was done in a Missionary school...every year we had nearly 1 month holidays which start in 3rd week of December for Christmas and re-opens after Pongal. Our neighbours were Christians they used to put a Christmas tree and decorate it and praise the lord.
I too wanted to put a Christmas tree this year but couldn't make it due to ill health but wanted to make something instead so made a Christmas tree and a snow man with play dough and decorated with Christmas ornaments.I wanted to share it with ASANKHANA for the Christmas event.

I even baked Ginger Bread and made cookies which I posted in my previous Post.Click here to see the cookies.Sharing these cookies also for the same event.Merry Christmas n Happy New Year Friends.May the coming year brings lots of fun n Happiness to u n ur family Members.

Ginger Bread--Daring Bakers December 2009

Now I'm a member of Daring Kitchen,this is my 1st challenge.Ginger Bread House is the challenge for December,seeing this I was excited to make this,I even drew and made a model house to make sure if the measurements I take will make perfect house or not.I saw few videos in youtube to get ideas.But later when we went to Library my hubby found a Ginger Bread cookies book which have aroung 15 projects and wanted to try few of them.

I drew few houses and cut them from dough baked and arranged in a form of group houses with a Christmas tree and ornaments on it.Made them twice in 10 days,for the 1st time I wanted to give a try and the next time I made for cookie event in our apartment Community.

I tried Y's Recipe and the ginger bread taste is very delicious.Here is Y's recipe.

Ingredients

For Cookie Dough:

1 cup butter, room temperature [226g]
1 cup brown sugar, well packed [220g]
2 tablespoons cinnamon
4 teaspoons ground ginger
3 teaspoons ground cloves
2 teaspoons baking soda
½ cup boiling water
5 cups all-purpose flour [875g]

1. In a large bowl, cream the butter and sugar until blended. Add the cinnamon, ginger and cloves. Mix the baking soda with the boiling water and add to the dough along with the flour. Mix to make a stiff dough. If necessary add more water, a tablespoon at a time. Chill 2 hours or overnight.

2. Cut patterns for the house, Christmas ornaments, elephants.

3. Roll the dough out on a large, ungreased baking sheet and place the patterns on the dough. Mark off the various pieces with a knife, but leave the pieces in place.

4. [I rolled out the dough on a floured bench, roughly 1/8 inch thick (which allows for fact that the dough puffs a little when baked), cut required shapes and transferred these to the baking sheet. Any scraps I saved and rerolled at the end.]

5. Preheat the oven to 375'F (190'C). Bake for 12 to 15 minutes until the cookie dough feels firm. After baking, again place the pattern on top of the gingerbread and trim the shapes, cutting the edges with a straight-edged knife. Leave to cool on the baking sheet.

Royal Icing:

1 large egg white
3 cups (330g) powdered sugar
1 teaspoon white vinegar
1 teaspoon almond extract

Beat all ingredients until smooth, adding the powdered sugar gradually to get the desired consistency. Pipe on pieces and allow to dry before assembling. If you aren't using it all at once you can keep it in a small bowl, loosely covered with a damp towel for a few hours until ready to use. You may have to beat it slightly to get it an even consistency if the top sets up a bit. Piped on the house, this will set up hard over time.

I added red color to some portion of Royal icing with which I decorated the elephants and used the rest of the white royal icing for piping the outlines of the ornaments and gluing the cut patterns to a cake board.

I enjoyed making this ginger bread.Thanks to ' Y' for her recipe and Thanks to this event which made me to do this for which I won 1st prize.This is a good starting for coming year and made 2009 really a memorable one.

Wishing U All A Merry Christmas and Enjoy your Holidays.

Ginger Bread Cookies

Today I'm very very Happy.....There was a event in Our Apartment Community for Christmas and its a Cookie Event,I made Ginger Bread cookies for the contest but never knew that I will win the competition.I just gave my entry and came back home,later at 3.30pm my hubby received a call from the apartment Leasing office saying CONGRATS...u won the event and all the judges casted their vote to your entry and U won $200 Visa Gift Card.

I love to share the pics here and will post the recipe later by end of this week.


I Thank my hubby for bringing a Ginger Bread cookie book from the Library from which I adopted this idea n I'm gifting this prize money to my Hubby for his Birthday in February.

Chaaru

One more comforting dish for winter it a simple dish made easily with very few ingridents.There are lot many ways in making Chaaru.Here I am writing the basic one and will try to post few more varieties in the coming days.


Ingredients:

Water:2 cups
Tamrind:Small Lemon size
Salt:To Taste
Turmeric Powder:A Pinch
Sugar:A Pinch(Optional)
Cut Coriander Leaves:2 spns
Tomato:1/2 cut
Pepper:1/4 spn

For Tempering:

Oil:1 spn
Cumin Seeds:1/2 spn
Urad Dal:1/2 spn
Mustard Seeds:1/4 spn
Curry Leaves:8-10 no
Green Chillies:4-5 no(adjust to ur taste)
Hinge:Few Shakes

Procedure:

1.In a pan,add oil,when hot add cumin seeds,urad dal,mustard seeds and fry till they turn golden color now put in the cut green chillies,curry leaves,hinge and fry for 2 mins.
2.Take a vessel,pour 2 cups of water,add tamrind,turmeric pwd,salt,tomato and now add the tempering and put the vessel on flame.Let it boil,now check the seasonings,add a pinch of sugar,pepper and stir well,keep boiling it till tomato turns smooth,finally add pepper,cut coriander leaves,stir and turn off the flame.Cover it with a lid so that the flavor stay with in the Chaaru.
3.Serve it hot with white rice.It can be taken as a soup also.

Vegetable Lasagna

Yesterday I made Vegetable Lasagna for our dinner,earlier I made Eggplant Lasagna,U can check that post here.Recently I saw other version of making Vegetable Lasagna at Show Me The Curry.com,It is a video demo,click here to see the video.


Variations:

I skipped adding red chilli flakes (I added pepper Instead) and egg to the Riccotta Cheese stuffing and followed the rest of the recipe.
I used a 8" pan for baking the Lasagna,I just used 6 Lasagna noodles to make the dish,but in the video they used a 13X9" pan and used 9 Lasagna Noodles.See the video and try this Italian recipe and serve it fresh at home.

Tomato Basil Soup

Tomato soup is my hubby's fav soup,I just made it once in last winter when he is down with cold,now again he is suffering with cold from last 2 days so I decided to make Tomato soup but last time I saw this soup in Finger Licking Food blog and wanted to try this.I didnt use all the Ingredients listed there,I added them to my taste and that are available with me at home.Want to share my version here.
Ingredients:

Tomato:2 big
Onion:1/2(cut into thin slices)
Basil:1 bunch
Garlic:3 cloves(finely chopped)
Tomato Sauce:2 spns
Cornflour:1 spn(make a smooth paste by adding water)
Salt:To taste
Pepper:To Taste
Olive Oil:1 spn
Butter:3/4 spn
Cream:For Garnishing
Water:1/2 cup

Procedure:

1.In a pan add oil,when hot add finely chopped garlic,and fry till it leaves it raw flavor,now add in the cut onion and fry till onion turns transculate.
2.When onions turn transculate add the washed and cut basil mix well and fry for 2 mins now add the cut tomato,cover and cook till tomatoes turn smooth.
3.Add salt to taste and turn off the flame,let the mixture become cold.Now blend this mixture in a blender and make it to smooth paste,add water if necessary.Finally add half cup of water and blend it again just on low speed.
4.Now sieve the tomato and basil juice to a bowl,transfer it to a boiling pan,now add butter,pepper to taste,tomato sauce and mix well.
5.Pour in the cornflour paste to the boiling tomato pulp,stir well and let it come to a boil,then turn off the flame,Garnish it with cream and serve hot with Garlic Toast.

This is a soothing dish in Winter.Dec 16th '07 is the first day I met my hubby it has been 2 yrs by today,so made his fav soup and garnished in the way to show him my love in all the things I do.He loved the soup and the way I presented it.

Aratikaya Nimmakaya Kura

I'm back with one more easy dish ,that can be made in just 10mins.I learnt this recipe from my mom.This is one of the dish for my Lunch today.Actually I made Tomato Dal,Tindora curry and Dosakaya pacchadi but the pacchadi didnt come out as well as I made for the 1st time.I realised that the taste is not good its already 12.10pm then I found single Plantain in fridge and suddenly I remembered this dish and made it and its a hit even its the first time.


Ingridents:

Aratikaya:1 (peeled n diced)
Urad Dal:1/2 spn
Chenna Dal:1/2 spn
Mustard Seeds:1/4 spn
Cumin Seeds:1/2 spn
CurryLeaves:8-10
Green Chillies: 2-3 no(cut)
Turmeric:1/4 spn
Salt:To Taste
Hinge:Few Shakes
Oil:1 spn
Lemon Juice:1/2 spn(adjust to taste)

Procedure:
1.Cook the diced Aratikaya for 6 min by adding water(till the diced pieces are completely filled with),turmeric pwd and little salt.When cooked drain the water and put aside.
2.In a pan add oil,when hot add cumin seeds,when they splatter put in the chenadal,urad dal,mustard seeds and fry till they turn golden color.Now add in the cut green chillies,hinge and curry leaves fry for 2 mins.
3.Now put the cooked aratikaya pieces and fry for another 3-4 mins.Sprinkle some more salt,mix well and turn off the flame and allow the curry to cool down.
4.Finally add the lemon jucie,mix well and serve it with hot rice.

Indian Cooking Challenge 'Chegodilu'--Nov Month

Chegodilu ,this is the dish for Nov Month Indian Cooking Challenge by Srivalli in her Blog Cooking 4 All Seasons.This the 1st time for me to make Chegodilu.I enjoyed making rolling the dough and making Chegodilu.This is on of the popular snack item with long shelf time.


Ingredients:

Rice flour - 3/4 cupAll purpose flour/ Maida - 1/4 cup
Ghee - 2 tbsp
Ajwain - 1/4 tsp
Red chilli powder - 1/4 tsp
Turmeric really a pinch
Salt as per taste
Oil to deep fry

Procedure:
For Making Dough:

Boil 1 cup water in a bowl, add salt to it.

When the water starts boiling, remove from stove, add ajwain, red chilli powder, turmeric and flours. Stir with a ladle to make sure it is mixed well. Pour ghee on it and cover.

Once it cools, knead it to form smooth dough.

Pinch out small balls of dough and roll them like threads between your palm, bring the ends together to form into small rings.

Continue with the rest of the dough until you are done with the entire batch. You can either cover it with a plate or a cloth to prevent the dough from getting dried.

Frying Chegodilu:

Heat a pan with oil, enough to fry 3 -4 at time, if you conscious of not using too much oil. Simmer once it gets hot. The temperature should not be smoking hot.Check if the oil is in the correct temperature, by dropping a tiny bit into the oil.

Then gently slide the rings or the chakodis in batches of 4 -5. The flame has to be on high until the chakodis come up to the surface, then lower the flame to medium and cook till you get a golden colour on the chakodis.

When the chakodis are golden all over, using a slotted ladle, remove to a kitchen towel and cool. Store in an air tight container for longer shelf life.

When I was a Kid I use to eat Chegodilu like this.I love eating them watching a movie.

My husband saw me eating like this and he gave a smile and followed me :)
Thank U Srivalli for giving this as a challenge.Waiting to see next months Challenge.

Gobi Fried Rice

Gobi FriedRice,Fried Gobi Noodles these the peculiar names when I was young but later once I saw and tasted them at Teenage Point,a famous fast food place in Vizag.I love Cauliflower a lot and love eating it deep fried evn though not good for health,but having it once in a while is Ok.I made this at home yesterday.Here goes the recipe.
Ingridents:
Fried Gobi :

Cauliflower:1 small(cut into flowerlets and put them in salt water,this helps to clean the flowerlets)
Cornflour:2 spns
All Purpose Flour:2 spns
GingerGarlic Paste:1 spn
Salt :To Taste
Pepper:To Taste
Red Food Color:1/8th spn
Water:3 spns
Oil:For Deep Frying

Procedure:
1.In a blow put the washed Cauliflower flowerlets and sprinkle all-purpose flour,cornflour toss them well,such that the flowerlets are coated evenly.
2.Now add the remaining ingridents listed aboved except Oil for deep frying.Toss and coat them evenly and put aside.
3.Heat Oil for deep frying the flowerlets,when the oil is hot put the coated cauliflower in the oil and fry them till they are 90% done,take them in a plate.Now the Fried Gobi is ready to be used.

Ingridents:
FriedRice:

Cooked Rice:1 cup
Carrot:1 (peeled n cut into thin strips by 1/2 inch)
Onion:1/2(cut into thin slices)
Capsicum:1(cut into 1/2 inch strips)
Chopped Cabbage:1/2 cup(finely chopped)
Spring Onions:1 bunch(cut)
Green Peas:1/4 cup
Broken Cashew:2 spns
Soya Sauce:1 spn
Veniger:1 spn
Ajinamoto:1/4 spn
Salt:To Taste
Pepper:To Taste

Procedure:
1.In a pan add oil when hot add onions ,cashewnuts and fry till onions turn transculate.Now add cabbage,carrot and fry till they r half done.At this time add the cut capsicum and cook them covered for 3-4 mins.
2.Now add soya sauce,veniger,ajinamoto,salt and pepper,mix well and fry for another 3-4 mins.
3,Add the cut spring onions,mix well and fry for 2 mins.
4.Now add the cooked rice to the fried veggies,mix evenly,finally add the fried Gobi and fry for 5 mins on low flame.


5.Serve hot with Ketchup.I usually love having it with thin slices of onions and thick curds.

U can add cut beans also but I dont have them available so didnt use them.

Last time I just made normal veg friedrice and served with Manchurian Sauce,my fav combination and wanted to present it in the way I saw in an online video which shows how to make Thai Friedrice.and tried doing it and I made it and turned out Well.Hubby loved it as he loves Omelete and eggfriedrice.This sloved both the purpose.

Arati Thokkala Pacchadi

I am a big fan of home-made pickles and chutneys.When I mom makes curries which I dont eat then I use to ask her to make any pacchadi with which I can have my entire meal.Recently I saw this recipe in a cooking show 'Maa Oori Vanta' and tried Arati Thokkala Pacchadi It came out very well.Till then I know that we can make chutney with the skin of the veggies(Beerakaya,Aratikaya) but never tried it before.Made it today for our lunch.Waiting for my hubby to taste and comment on it.



Ingridents:

Arati Thokkalu: From 2 Aratikayalu(chop the Plantian skin into small pieces)
Chenna Dal:2 spns
Urad dal:1.5 spn
Jeera:1 spn
Tamrind:Small Piece
Garlic:3 pods
Salt:To taste
Dry Red Chillies:3
Turmeric Pwd:A Pinch
Oil:2 spns


Procedure:

1.In a pan add oil,when hot add cumin seeds,when they splatter add chenna dal,urad dal and fry till they turn golden color.Now put in the garlic,tamrind,red chillies and fry till garlic turn smooth.
2.Put the chopped plantain skin mix and cook them covered till smooth.Add a pinch of turmeric pwd and Salt to taste.
3.Once the plantain pieces are smooth,turn off the flame and let the mixture cool.
4.Put it in a blender and make it to a smooth paste.
5.Serve it with Rice/Dosa.

Spicy Tomato Rice

In my last India trip we went to Tirupathi ,there I had this Tomato rice in a small stall where they made it in Chiness style.I stood beside him and watched the way he made it.He made it very similar to Veg FriedRice by adding soya sauce,veniger and tasting salt but the only difference is he added cut tomato and curry leaves,adding veniger and ajinamoto to the dish made it taste different.I really loved the taste and had it daily for 3 days.I tried in the same way and could only reach 50% of that taste.

Here is the recipe...

Ingridents:

Rice:1 cup(add 2 cups of water to rice and cook it)
Tomato:3 medium(chopped)
Onion:1 medium(cut to thin slices)
Green Chillies:5 (slit)
Ginger Garlic Paste:1 spn
Curry Leaves:8-10
Ajinamoto(Tasting Salt):1/4 spn
Soya Sauce:2 spns
White Veniger:1.5 spn
Red Chilli Pwd:2 spns(I want the red color to tomato rice so I use half of green chillies and half of red chilli powder as per ur taste U can use either of them to ur choice)
Chopped Spring Onions:4 spns(aptional)
Salt:To taste
Oil:3 spns
Garam Masala Powder: 1 spn(adjust to ur taste)

Procedure:

1.In a pan add oil when hot add cut onions and fry till they turn golden color,now add curry leaves,slit green chillies and fry for 2 mins,add chopped spring onions ,ginger garlic paste and fry till the raw flavor is removed
2.Now add soya sauce,white veniger,tasting salt and fry for another 2 mins, add chopped tomato,cook it covered till tomato turns smooth.At this time add salt,chilli powder,garam masala mix well and check for the seasonings,adjust if needed.
3.Finally add the cooked rice to this tomato masala,mix evenly and serve hot with any Raitha.

Variations:

I had few boiled red beans and potato in the fridge so I added them to this..its just optional.U can add any veggies or just peas to the dish.

Sharing this recipe for EFM-Variety Rice Series in the blog Me and My Kitchen.

Crispy Potato

Today,its raining in our Place.I actually wanted to make something spicy which goes with dal for lunch and prefered making Crispy Potato.This dish is very similar to normal potato fry we make,but the only thing is adding besan and little garam Masala.Small amount of Besan makes the potato crispy.



Ingridents:

Potato:5 no(medium,cut into halves and pressure cook to 3 whistles)
Salt:To Taste
Chilli Pwd:To Taste
Garam Masala:2 spns
Gram Flour 2 spns
Oil:3 spns

Procedure:

1.Peel the boiled potato halves and dice the potato.
2.In a pan add oil,when hot put in the diced potatoes and fry uncovered till potatoes turn golden color.
3.At this time add salt to taste,garm flour and fry till nice aroma comes from the gramflour,make sure that u dont burn the gramflour,fry on low flames.
4.When the gram flour evolves nice aroma sprinkle garam masala pwd and chilli pwd to taste.
5.Fry for 4-5 mins,turn off and serve hot with rice and dal.(I prefer Tomato dal to go with Potato fry).
It can be served as a side dish in the breakfast time with omlete.Eggs n Potato are always a gud combo.

Methi Pulavo

Today we had Methi Pulavo for lunch,tried this for the 1st time and its a big hit,my Hubby liked it very much.I thought of making this pulvao by jst adding chopped methi leaves to the veggies,fry them and cook with rice,but when I opend the fridge I found fresh coconut lying in there for last 3 days then I changed my mind to cook it with coconut milk instead.Then to enhance the taste I added coriander leaves to methi leaves n spices,made a smooth paste and cooked this way......


Ingridents:

Rice:1 cup
Potato:1 medium(peeled n diced)
Carrot:1(Peeled n Diced)
Green Peas:1/2 cup(boiled)
Onion:1 medium
Tomato:1(optional)
Cumin Seeds:1.5 spn
Broken Cashew:1 spn
Salt:To Taste
Coconut Milk:2 cup

Grind To Smooth Paste:

Methi leaves:1 bunch(put 3 spns of fresh methi aside to add them to the dish)
Corainder leaves:1/2 bunch
Ginger:1/2 inch
Garlic Pods:4-5
Green Chillies:5-6(adjust to taste)
Cloves:8
Cinnamon:1/2 inch
Elachi:2

Procedure:

1.In a blender put all the ingridents listed below Grind to Paste into a smooth paste by adding little water and put it aside.
2.Take a pan,add oil when hot put cumin seeds and let them splatter,now add chopped onions and fry till onions turn smooth n transculate.Add broken cashew and fry till golden color.
3.Add in the diced carrot,potato, cook them covered till the veggies are half done.Now add the ground Methi n Coriander paste fry till oil seprates.Now add the chopped tomato,boiled peas,salt to taste and 3 spns of cut methi anf fry for 4-5 mins.

4.Now add the above veggie mixture to 1 cup of rice and 2 cup sof coconut milk to a electric cooker,switch on the cooker and cook till done.
5.When done mix well and serve hot with raitha.

Sharing this recipe for EFM-Variety Rice Series at Me and My Kitchen.

Variations:
U can use water instead of coconut milk.Else u can use half of cocount milk n half of water.All this depends on ur taste.