Carrot Cake

Image Credit : https://highdesertvapes.com/products/

Ingredients

•  3 eggs
•  3/4 cup buttermilk
•  3/4 cup vegetable oil
•  1 1/2 cups white sugar
•  2 teaspoons vanilla extract
•  2 teaspoons ground cinnamon
•  1/4 teaspoon salt
•  2 cups all-purpose flour
•  2 teaspoons baking soda
•  2 cups shredded carrots
•  1 cup flaked coconut
•  1 cup chopped walnuts
•  1 (8 ounce) can crushed pineapple with juice
•  1 cup raisins

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x12 inch pan.

In a medium bowl, sift together flour, baking soda, salt and cinnamon. Set aside.

In a large bowl, combine eggs, buttermilk, oil, sugar and vanilla. Mix well. Add flour mixture and mix well.

In a medium bowl, combine shredded carrots, coconut, walnuts, pineapple and raisins.

Using a large wooden spoon or a very heavy whisk, add carrot mixture to batter and fold in well.

Pour into prepared 8x12 inch pan, and bake at 350 degrees F (175 degrees C) for 1 hour. Check with toothpick.

Allow to cool for at least 20 minutes before serving.

Deviled Eggs

Image Credit : http://www.food.com/how-to/make-deviled-eggs-47

Step 1

CUT THE EGGS

Cut six hard-boiled eggs in half lengthwise. Scoop out yolks and place them in a small mixing bowl; set whites aside.

Step 2

MASH THE YOLKS

Mash yolks with a fork until they resemble a sandy texture. Mashing prior to adding the other ingredients helps ensure a smooth filling.

Step 3

PREPARE THE FILLING

Add two-to-three tablespoons mayonnaise, one teaspoon prepared yellow mustard, one-and-a-half tablespoons sweet pickle relish, and a sprinkling of salt and pepper to the six mashed yolks. Mix until well combined and smooth.

Step 4

FILL THE EGG WHITES

Use two spoons to scoop filling into the cavity of each egg white half. Or use a piping bag to pipe filling for a more elegant look.

Disposable piping bags fitted with a large piping tip work well, but if you don't have any on hand, don’t fret. Cut the bottom corner of a plastic sandwich baggie, fill the baggie with the yolk mixture, seal and pipe through the cut corner.

Place filled eggs on a platter or egg plate.

Step 5

GARNISH EGGS

Garnish eggs with a sprinkling of paprika or chopped fresh chives.

recipe credit : http://www.food.com/how-to/make-deviled-eggs-47

Egg Croquettes

Parsley finely chopped 2 Tablespoons

Eggs (beaten) 2 Numbers

Cheese  3 Tablespoons

Salt To Taste

Pepper powder 1 Teaspoons

Butter  80 Grams

Milk  160 ml

All purpose flour 100 Grams

Eggs (boiled) 4 Numbers

Cracker crumbs 1 Cup

Parmesan cheese 2 Tablespoons

Direction 

1. Melt the butter in a pan add the flour cook it, and add milk and mix it well, reduce the flame add pepper powder, salt, mozzeralla cheese, parmesan cheese mix it well.

2. Switch off the flame, add boiled eggs (chopped in pieces) add parsley and transfer in to plate and leave it cool.

3. Take flour in a plate add pepper powder, salt, mix it well.

4. Divide the mixture in to equal portions and shape them in your choice.

5. Dip the dumplings into the beaten egg, then in the flour again in the beaten egg and then cracker crumbs and deep fry the croquettes until golden brown.

6. Serve hot with sauce.

Steamed Watalappan

Eggs 5

Jaggery (gur) grated3/4 cup

Coconut milk 1/4 cup

Nutmeg powder 1/2 teaspoon

Cinnamon powder 1/2 teaspoon

Clove powder 1/4 teaspoon

Green cardamom powder 1/4 teaspoon

Cashewnuts roughly chopped1/4 cup

Ghee for greasing

Method

Step 1

Break eggs and put into a bowl, add jaggery, coconut milk, nutmeg powder, cinnamon powder, powdered cloves and green cardamoms and half the cashewnuts and whisk well to make a smooth batter. 

Step 2

Heat sufficient water in a steamer. Grease individual serving bowls with some ghee.

Step 3

Pour a ladleful of batter in each bowl, cover each bowl with aluminium foil, place them in the steamer, cover and steam for thirty five to forty minutes.

Step 4

4.Remove the aluminium foil, garnish with remaining cashewnuts and serve hot. 

Gujiya

Image Credit : http://www.exoticabazaar.com/

• Khoya/mawa crumbled2/3 cup
• Refined flour (maida) 1 cup
• Ghee 3 teaspoons
• Oil to deep fry
• Dried figs chopped 1/2 cup
• Seedless dates chopped 1/2 cup
• Cashewnuts chopped 10
• Almonds chopped 10
• Walnuts chopped 10

Direction 

 1. For the pastry, sift the flour into a bowl and rub in the ghee with your fingertips till the mixture resembles breadcrumbs. Add one-fourth cup and one tablespoon of cold water and knead into a stiff dough. Cover with piece of damp muslin and set aside for fifteen minutes. For the filling, heat a non-stick pan; add the khoya and sauté for three minutes or till the fat separates. Set aside to cool.

2. Add the figs, dates, cashew nuts, almonds and walnuts, and mix well. Divide into twelve equal portions.

 3. Divide the dough into twelve equal portions and shape into balls. Roll out each ball into a puri.

 4. Place one portion of the stuffing on one half of the puri, lightly moisten the edges, fold the other half over the stuffing and press the edges to seal. Pinch the edges to make a design.

5. Heat sufficient oil in a non-stick kadai; gently slide in a few gujiya at a time, and deep-fry for five to six minutes or till golden brown.

6. Drain on absorbent paper and store in an airtight container when completely cold. 

Kheema Biryani

Image Credit : http://www.foodenthusiastsofdelhi.com/

Oil  3 Teaspoons

Shahi jeera  ½ Teaspoons

Bay leaf  1 Numbers

Cardamom  2 Numbers

Cinnamon  2 Numbers

Cloves  6-7 Numbers

Onions  1 Numbers

Cashew nuts(optional) 4-5 Numbers

Green chillies  3-4 Numbers

Coriander leaves  1 Bunch

Mint leaves  1 Bunch

Ginger garlic paste  1 Teaspoons

Potatoes  1 Numbers

Coriander powder  1 Teaspoons

Chilli powder  1 Teaspoons

Soya granuels (soaked)  1Cup

Salt  10

Curd  1 Cup

Lemon juice  1 Teaspoons

Mint leaves  1 Bunch

Ghee  1 Teaspoons

Basmati rice  1 Cup

Direction 

1. Take oil in a hot pan and add shahi jeera, bay leaf, cardamom, cinnamon, and cloves. 

2. Now add onions and sauté it for a minute. 

3. Once they become brown add green chillies, coriander leaves, mint leaves, ginger garlic paste, potatoes, coriander powder, chilli powder and mix it nicely. 

4. Add soya granuels, salt, water and cover it with a lid to cook. 

5. In the meantime boil water then add salt, rice and let it cook till the rice is 80% cooked. 

6. When the potatoes are 50% cooked, add curd and cook for another 2-3 min. 

7. Now add cooked rice(water strained), lemon juice, mint leaves, ghee and let it cook for 5-10mn on slow flame with lid on. 

8. Serve with raita.

Shahi Paneer

Image Credit : http://womenite.com/

• Shahi Paneer
• panner 250 Grams
• almonds 15 Numbers
• oil 1 To Fry
• whole garamasala dry 2 Numbers
• zeera pinch
• onions 1 Numbers
• ginger garlic paste 1 Tablespoons
• pepper powder  1 Teaspoons
• coriader powder 1 Tablespoons
• water as needed
• salt as per taste
• garamasala powder ½ Teaspoons
• koya 1 Tablespoons

Direction :

Take a pan add oil,whole garamasala, zeera, onion salt mix well then add gingergarlic paste, pepper powder, coriander pwdr, make almond past add the past and add water cook for 30mins.

cover with the lid then add paneer, garamasala, koya mix well and cook for 5min if required add cream and bring it to boil.

shahi paneer is ready

Masoor Dal

• Ghee 2 Teaspoons
• Cumin seeds  1 Teaspoons
• Onions  1 Numbers
• Ginger garlic paste 1 Teaspoons
• Turmeric  1 Teaspoons
• Masoor dal (already soaked in water for 30mn)  1Cup
• Salt 10
• Red chilly powder  1 Teaspoons
• Garam masala powder  1 Teaspoons

Direction 

1. Take some ghee in a hot pan. 2. Now add cumin seeds, onions, salt and saute for few minutes. 3. Also add ginger garlic paste, turmeric, masoor dal(already soaked in water for 30mn). 4. Add red chilly powder, water and let it cook for 2-3 min till the dal is cooked. 5. Once its cooked add garam masala powder and mix it properly. 6. Switch off the flame and serve hot with rice and some pickle.

Chicken Wontons

Image Credit : http://www.taste.com.au/

All purpose flour  1 Cup

Corn flour ½ Cup

Melted butter 2 Teaspoons

Salt  0

Hot water  ¾ Cup

Minced chicken(paste)  1 Cup

Til seed oil 1 Teaspoons

Msg  1 Pinch

Cabbage(finely chopped) ½ Cup

Egg yolk(yellow) 2 Numbers

Soya sauce  1 Teaspoons

Hoisin sauce(optional)  1 Tablespoons

Coriander leaves  1 Bunch

Spring onions  1 Tablespoons

Carrot  1 Tablespoons

Green chillies  1 Teaspoons

Ginger  1 Teaspoons

Garlic 1 Teaspoons

Oil  0

Crushed pepper  ½ Teaspoons

Wonton sheets(small)  4 Numbers

Direction 

1. Take all purpose flour in a bowl and add corn flour, melted butter, salt, hot water slowly and mix it into a dough.

2.            For chicken stuffing take mince chicken in a bowl then add til seed oil, salt, msg, cabbage, egg yolk , soya sauce, hoising sauce, coriander leaves, spring onions, crushed pepper, carrot , green chillies, ginger, garlic and mix well.

 3.           Add water and mix again.

4.            Take the wonton sheet and wet the edges with water then keep the mixture in between and fold it.

5.            Seal it by pressing with fingers and attach both the edges by applying little water.

6.            Repeat the process with every sheet and make the wontons.

 7.           Once all the wontons are made fry them in hot oil till golden brown.

8.            Take them out on a tissue paper and serve hot with any kind of sauce

Spicy Peanut Potatoes

Ingredients

Potatoes boiled and peeled7-8 medium

Roasted peanuts coarsely crushed4 tablespoons

Oil 2 tablespoons

Cumin seeds 1 teaspoon

Coriander seeds 1 teaspoon

Cloves 5-6

Black peppercorns 1 teaspoon

Sesame seeds (til) 2 teaspoons

Dried red chillies chopped3

Split skinless black gram (dhuli urad dal) 1 teaspoon

Asafoetida 1/2 teaspoon

Curry leaves 8-9

Salt to taste

Method

Step 1

Heat oil in a non-stick pan.

Step 2

Dry roast cumin seeds, coriander seeds, cloves, peppercorns and 1 tsp sesame seeds in another non-stick pan. Add red chillies and roast till fragrant.

Step 3

Add black gram to the oil and sauté for a minute.

Step 4

Cut potatoes into cubes.

Step 5

Cool the roasted ingredients and grind into a coarse powder.

Step 6

Add asafoetida, curry leaves, potato cubes and salt to the 1st pan. Toss and cook on high heat till the potatoes turn light brown.

Step 7

Add 3 tbsps ground powder, peanuts and remaining sesame seeds. Mid well and cook for 3-4 minutes. You can store the remaining ground powder in an airtight container.

Step 8

Transfer into a serving bowl and serve hot. 

Scrambled Egg Sandwich

Image Credit : http://www.plainchicken.com/

Eggs : 2 Numbers

White pepper powder :  ½ Teaspoons

Salt  : 10

Cream  : 1 Teaspoons

Milk : 1 Teaspoons

Cornstarch  : ½ Teaspoons

Bread slices : 2 Numbers

Butter  : 1 Teaspoons

1. Break open two eggs and beat it nicely. 2. Now add white pepper powder, salt, cream, milk and beat it again thoroughly. 3. Now add little bit of cornstarch and mix it nicely. 4. Take bread slices and cut into round shape with the mould and dry roast it on hot pan. 5. Add little butter in the same pan and add the mixture. 6. Keep on stirring or mixing it continuously on a slow flame. 7. Switch off the flame after 5 min and apply little butter to the bread. 8. Add the scrambled egg on top of the bread on which the butter is applied. 9. Now apply little more butter on the other bread slice and cover the scrambled egg. 10. Cut it into half and serve your kids, they will love to eat.

Chicken Manchurian

Image Credit : http://www.mealbucket.com/

Ingredients

• 1 Kg chicken(cut into medium length peices )
• 2 tbsp ginger garlic chopped finely
• green chillies finely chopped
• 1 cup spring onion, chopped
• red chilli powder 1 tsp or as per taste
• sugar
• 1 tsp soya sauce
• 1 tbsp heaped tomato ketchup
• 1 tsp red chilli sauce
• 3 tbsp heaped corn flour
• red colour a pinch
• salt as per required
• 1- 1½ cup chicken stock or water (as per the consistency of gravy you want)

Directions

• first wash the chicken peices thoroughly and let it dry on an absorent paper.
• In a bowl add chicken peices ,2tbsp cornflour and sugar and liitle salt.
• let it marinade for 1 to 2 hours. deep fry the chicken pieces.
• in a wok, heat a little oil and  add ginger garlic and green chillies to it and fry for a minute.
• now add half of the spring onions along with red chilli powder and pinch of color.
• add the fried chicken to it .
• now add soya sauce tomato ketchup and red chilli sauce in it.adjust the salt
• mix all the ingredients very well.
• now add the chicken stock or water
• bring it to a boil.
• now add the cornflour water mixture.mix it well and let it simmer for few minutes.
• garnish it with remaining spring onions and serve hot.

Potato Egg Curry

Eggs :  6 Numbers

Potatoes : 100Grams

Cumin seeds : ½ Teaspoons

Green chilli  : 2 Numbers

Onion : 1 Numbers

Salt  : 10

Turmeric : 1 Pinch

Ginger garlic paste : ½ Teaspoons

Tomatoes  : 3 Numbers

Coriander powder : 1 Teaspoons

Cumin powder :  ½ Teaspoons

Red chilli powder :  1 Teaspoons

Garam masala : ½ Teaspoons

Coriander  :  ½ Can

Mustard oil : 3 Tablespoons

Direction :

Heat mustard oil in a pan add boiled potato pieces saute it for a minute then add boiled eggs fry it till slightly change the outside color, transfer it into a plate and keep it aside. In the same pan to make curry, in the hot oil add cumin seeds when cumin seeds splutter add green chilli, chopped onions, pinch of salt, cook the onions till it is brown in color. In this add turmeric, ginger garlic paste cook this till raw flavor is gone, then add tomato chopped , coriander powder, cumin powder, red chilli powder, mix it well, cook this for 3 minutes. Once the tomatoes are cooked add required quantity of water put the lid on and cook it for couple of minutes. Then add boiled and fried eggs and potatoes, garam masala mix it. Garnish with chopped coriander and serve it with roti, phulka or rice.