GOLLI BHAJJI / MANGALORE BHAJJI

     

                                  

INGREDIENTS

============

1. 1 cup plain flour or maida
2. 
   
3. 1/2 cup beaten yogurt or curd
4. 
   
5. 2 tbsp chopped coconut pieces
6. 
   
7. sprig of curry leaves
8. 
   
9. 2 green chillies chopped fine
10. 
    
11. 1/4 cup water
12. 
    
13. pinch baking soda
14. 
    
15. salt  to taste
16. 
    

METHOD

=======

1. Whisk yogurt ,salt,water plain flour into a smooth batter and keep it aside for 3 hours.
2. Check the consistency of this batter after 3 hours,it should be consistency of crepe or       dosas  batter (running ).
3. Add the remaining ingredients and mix well.
4. Heat oil in a pan.
5. Fry in small quantities like fritters till golden brown.
6. Remove from pan and pat with a tissue to remove excess oil.
7. Serve hot with coconut or mint chutney.

NOTE

=====

1. To check if the oil is hot put a drop of batter and check if it floats to the surface
2. The batter will swell hence add a spoonful at one time.
3. If yogurt is little sour bajjis will taste better.
4. Also whatever amount you drop in hot oil,it will swell to double the size,so ensure there is enough space for them to fry properly

ANJEER ( FIG ) BASUNDI

                          

                                

INGREDIENTS 

===========

Milk.                             4 cups

Chopped figs.             1 1/2 cups

Sugar.                          4 teaspoons

Fresh cream.              1/2 cup

A pinch of salt

Dry fruits of your choice for garnishing .

METHOD

========

1 . Heat milk in a thick bottom pan . Add sugar and bring to boil . Keep stirring continuously .

2 . Add fresh cream and salt . Mix well and stir on low flame till it blends well .

3 . Add the chopped anjeer ( figs ) and mix well till it thickens .

4 . Allow to cool and then refrigerate for 1 hour .

5 . Garnish with dry fruits .

TIP : - If the consistency does not become thick , then stir in the cornflour and mix till

           it blends well .

           

APPLE HALWA

                                         

                                    

INGREDIENTS

============

Fresh red apples.                  3

Sugar.                                    1 1/2  cups

Ghee.                                     3 teaspoons

Dry fruits of your choice for garnishing

A pinch of saffron strands 

METHOD

=======

1 . Wash the apples and peel their skins . Grind the apples to pulp .

2 . In a pan add ghee , Apple pulp and fry on medium flame for 10 - 15 minutes , till water

     evaporates and it becomes thick .

3 . Add sugar and saffron strands  and mix well .

4 . After it is cooked , transfer it to a serving bowl and garnish it with dry fruits .

PLAIN CUP CAKE

                      

                                  

INGREDIENTS

============

Butter.                      125 grams

Self raising flour.     125 grams

Eggs.                         2

Caster sugar.           125 grams

Vanilla essence.       1 tablespoon

Milk.                          3 tablespoons

METHOD

=======

1 . Preheat oven to 180 degrees

2 . Combine flour and butter until the mixture is crumbly .

3 . Add the eggs in on time while mixing in between . Next add in the sugar and mix well .

     Then add vanilla essence and mix well .

4 . Add milk to make the mixture  creamy .

5 . Put the mixture in patty cases in a cup cake tray and bake for 10 - 15 minutes , until

     they are golden brown . Skewer them at 10 minutes to check if they are ready .

SUGAR COOKIES

          

                                          

INGREDIENTS

============

All purpose flour.                    4 cups

Baking powder.                      2 teaspoons

Salt.                                         1 teaspoon

Softened butter.                    3/4 cup

Granulated sugar.                 1 1/2 cups

Eggs.                                      2

Vanilla extract.                     1 1/2  teaspoons

METHOD

========

1 . Preheat oven to 350 degrees

2 . Sift flour , baking powder ,salt together and set aside .

3 . In a large bowl , beat the softened butter with sugar until fluffy . Add eggs and vanilla , 

     beat well .

4 . Stir in dry ingredients  , a third at a time . Until all are incorporated for a smooth still     

    dough .

5 . Using waxed paper , lightly dusted with confectioners sugar , roll out a portion of the 

     dough into a 1/4 inch thick rectangle . Press cookie cutter of desired shapes into the 

     dough . Trim away excess dough .

6 . Gently lift cut out cookies from waxed paper and place on greased cookie sheets . Repeat

      rolling and cutting until all the dough is used.

7 . Bake at 350 degrees for 10 minutes or until cookies are firm and light golden brown .

     Remove from cookie sheet and allow to cool completely before decorating .

BAKED BEANS IN INDIAN CURRY

                                

                                              

INGREDIENTS 

===========

Baked beans.                              1 can

Tomato purée.                            8 - 9 tablespoons 

Finely chopped onions.             1

Green chillies.                            4 - 5

Garlic.                                         2 - 3 pods

Ginger.                                       1/2 inch

Cinnamon.                                1 inch

Bay leaf.                                    1

Cloves                                       2 - 3

Saunf.                                       1 teaspoon

Saunf powder.                          1 teaspoon 

Red chilli powder.                    1 teaspoon 

Turmeric.                                  1/2 teaspoon 

Jeera.                                        1 teaspoon 

Jeera powder.                          1 teaspoon 

Oil.                                             3 tablespoons 

Coriander/ cilantro.                 A bunch

Salt to taste

METHOD

========

1 . In a pan add oil , jeera , bay leaf and 1/2 inch cinnamon . Add chopped onions , garlic and 

     green chillies . 

2 . Meanwhile , grind 1/2 inch cinnamon , saunf and cloves . Add the ground powder to the 

     pan .

3 . Add tomato purée and a bit of cilantro . Add red chilli powder and turmeric powder .

4 . Sauté till the tomato purée changes colour and the raw smell of the tomatoes disappear.

5 . Add the baked beans with its liquid . Cover and let it cook for 10 minutes on low

    flame .  Add jeera powder ,  saunf powder and cook on low flame .

6 . Add water if it gets too thick . But make sure to cook the beans on low heat for about 

    15 - 20 minutes . In the last 5 minutes , add the remaining cilantro and salt .

7 . Serve with rotis or rice .

METHI MUTTER MALAI

                        

                                                  

INGREDIENTS 

===========

Fenugreek leaves / methi.                                     2 cups

Boiled green peas.                                                 1/4 cup

Fresh tomato pulp.                                                1/2 cup

Chopped onions ( optional ).                                1/2 cup

Salt to taste

Oil.                                                                         3 tablespoons 

Cumin seeds / jeera.                                           1/2 teaspoon 

Milk.                                                                      1 1/4 cup

Fresh cream.                                                        2 tablespoon 

A pinch of sugar

TO BE GROUND INTO A SMOOTH PASTE ( USING LITTLE WATER )

=====================================================

Roughly chopped onions ( optional ).               1/4  cup

Green chillies.                                                     5 - 6

Ginger.                                                                 1 piece

Garlic ( optional ).                                               2 cloves

Broken cashew nut.                                          1 tablespoon 

Poppy seeds ( khus khus ).                              2 teaspoon 

FOR DRY MASALA ( TO BE LIGHTLY ROASTED AND POWDERED )

=====================================================

Cinnamon.                                                        1 small piece

Cardamoms.                                                     2

Black peppercorns.                                         4

Cumin seeds.                                                   1 teaspoon

METHOD

========

1 . Blanch and wash the fenugreek leaves , sprinkle 1/2 teaspoon salt and keep aside for 15 

     minutes  . Squeeze out the excess water .

2 . Heat 2 tablespoons of oil in a kadai and add cumin seeds . When the cumin seeds crackle

     add the fenugreek leaves and sauté on medium flame for 2 - 3 minutes . Remove the 

     fenugreek  and keep aside .

3 . Add the remaining 1 tablespoon of oil in the same kadai , add onions and sauté on 

     medium flame for 1 - 2 minutes or till they turn translucent .

4 . Add the grounded paste and sauté on medium flame , while stirring occasionally. Add

     tomato pulp and dry masala powder . Mix well and cook for 1 - 2 minutes on medium 

     flame .

5 . Add the boiled green peas , sautéed fenugreek , milk , sugar , salt , fresh cream and add

     approximately 2 tablespoons of water and cook for 2 - 3 minutes , while stirring 

     occasionally .

6 . Serve hot with any kind of roti or rice .