Carrot walnut cake

This is one of my earliest cakes , recipe. Is from the book 'vegetarian menus'. 

Again a simple and easy cake and delicious too ! 

Ingredients : 

eggs : 2

oil 3/4 cup ( i used 2/3 cup)

sugar 1 cup ( or less)

vanilla  : 1/2 tsp

flour  1 cup

soda 1 tsp

carrots grated fine 1 1/2 cup

chopped walnuts 1/2 cup

Method

1.  Beat eggs, oil and sugar

2.  add the other ingredients and fold in.

3.  bake at 180 deg for 40- 45  minutes till done.

NOTE : i added 2 tsps of cocoa pwd. and reduced the oil to 2/3 cup

Kela Sukka

Plantain fritters and upkari also tawa fry are what i usually make with raw plantain.  Tawa fry being the latest fave at home. last week i got some kundapur chicken masala from Vidya nayak shenoy ( who had got it from Kudpi maam) I love trying out different masalas and making sabzis with them.  as Vidya did nott have the method of how to use the masala powder i decided to check out Kudpi maam's blog, and thtere i found this recipe for kela sukka.  I had just one banana at home and had to make a side dish for dinner to go with rice and rasam.  So, i tried this.  and i really like it ... so am making a note of this.  With due credits to Kudpi maam ( many more recipes from his blog to follow ).

Ingredients :  raw plantain 1   onion 1/2 chopped fine  coconut oil 1/2 tsp,  curry leaves
Masala 1 : Red chilles  2 kashmiri and 3 red chillies (as per taste )
                 coriander seeds 1/4 tsp
                 methi seeds  3 -4
jeera 1/8 tsp
peppercorns 3 -4
 haldi a pinch
tamarind  a small piece
onion 1 small chopped
  dry roast the above and make a dry paste with very little water

masala 2
coconut  1/4 cup (as per taste)
jeera 1/4 tsp
garlic 2 -3 cloves
grind the above to a coarse paste

Method :
1. Cut plantain into one inch pieces and par boil them.
2. add masala paste 1, to the plantains and cook some more.. the plantains shud be firm and not very soft.
3.  add salt and simmer for a couple of minutes.
4.  when cooked add masala pastet 2 and mix well.  let it become as dry as desired.
5.  heat oil in another small pan prepare a seasoning of curry leaves and onions and let the onions become slightly red add coconut (1 tsp or more) fry till a nice aroma comes.
6.  add to curry and fold in gently and cover.
serve hot.

Mango Cake (with egg)

Mango season ! so lots of mangoes at home.. aam ras, aambe upkari, milkshakes and then mango cake...
have already posted a mango cake recipe, recipe given by kiranmayi, and then thought would try out this recipe from the blog Spicy Aroma.  it came out good and is definitely worth trying.....

Ingredients :  maida : 2 cups
mango pulp : 1 cup
eggs : 4
melted butter : 1/3 cup
sugar : 1 cup
baking powder : 1 tsp
baking soda : 1/2 tsp
vanilla essence : 1 tsp
milk 1/2 cup
salt 1/4 tsp

method :
sieve maida, baking powder, baking soda, salt and vanilla (if powder) and keep aside.
beat eggs in a bowl. add sugar and beat till it melts.  I usually use powdered sugar.  add melted butter and beat.  then add milk.
preheat the oven to 350 deg F.
add the flour mixture to the egg mixture and fold in.  finally add the mango pulp.
pour the batter in a readied cake tin (bundt) and bake for 35 to 40 minutes..  enjoy.

PS : can add cinnamom pwd too !

Brinjal Ennegayi

this is from the blog Aayi's recipes.  had got a lot of small matti gullas from katpady and after making sambhar, and puddi sagle, upkari.. i wanted to try something different.  remembered this yummy north karnataka dish and thought would try it out.  it came out great and will definitely try it next time with brinjals.  

Ingredients:
7 small round eggplants(brinjals)
onion  1 small
tamarind extract  1 tsp ( Thick)
jaggery   1 tsp
chopped garlic  3 - 4 flakes
coconut  2 tbsp
ground nuts(peanuts)  2 tbsp
garam masala
red chillies  5 - 6 ( as per taste)
curry leaves
coriander leaves  a few
1 tbl spn oil
Salt

Method:
Heat 1 tea spn of oil and fry onions till a little soft.  Now add curry leaves, garlic, peanuts, red chillies and coconut. Fry for some time. grind with jaggery, garam masala coriander leaves witht very little or no water.
make four slits in the brinjal and put the stuffing in them.

heat oil in a pan and put the brinjals in the pan and pour the remaining masala and cover and cook till done.  serve hot with rotis or rice.

Peas Kachori

This recipe is courtesy Suphala Shenoy !

For the outer dough : take 2 cups of maida and 2 tbsp of corn flour, 1tbsp of oil and salt in a bowl.  Make a stiff dough.  Cover with a moist cloth and keep it aside.  Adding corn flour gives it the desired texture.  

For the filling : chop onions finely.  Take oil in a kadai and add jeera. When they splutter add onions and fry till translucent.  Then add haldi, mirchi, dhania and garam masala powders.  Then add cooked peas and tomatoes ( did not add today). Then salt and chopped coriander leaves.  Mix well.  Make sure the filling is dry.  Can add a pinch of aamchoor or chat masala. Can also add some roasted cashews or groundnuts or aloo.  

Divide the dough into balls and roll them into puris.  Put some filling in the centre and fold the sides sealing the filling.  Flatten a little and deep fry on medium flame till golden brown.  Or light yellow in colour. 

Serve with sauce or dates imli chutney ! 

Besan paratha

This is an easy and healthy paratha.  quick when you have no time or vegetables around and they taste great with curds.    Taken from Tarla dalal.

Ingredients :
For dough combine all the ingredients and make a soft dough
Atta 1 cup
curd 1 1/2 tsp
salt
water (if required)

Filling mix well
roasted besan 1/2 cup
ginger green chillie paste 1 tsp
coriander leaves finely cut  1/4 cup
salt to taste
oil

or roasted besan 1/2 cup
red chillie pwd 1 tsp
jeera pwd 1/2 tsp
dried pudina leaves 1tsp
salt
procedure
Roll one portion of the dough into a circle.  spread oil on one side.
Spread one portion of the stuffing in an even layer on the circle and roll into a cigar-shape.
Press and roll again into a spiral like a chakli.
Roll out again into a circle using whole wheat flour.
Cook on a hot non-stick tava (griddle), until both sides are golden brown.
Lift the paratha with a pair of flat tongs and roast over an open flame till brown spots appear on both the sides.
Repeat with the remaining dough and the stuffing
Serve hot.

Lauki Besanwali

This is a tasty and quick recipe.  lauki or bottlegourd is not usually eaten by children and adults.  saw this dish in one of the groups on facebook ( from Sunayana's blog) and gave it a try.  was pleasantly surprised and now i make this dish quite often.

ingredients :
lauki
besan (dry roast )  3 - 4 tbsp
red chilli pwd
garam masala
coriander pwd
haldi
salt

tomatoes : optional

for seasoning : oil
rai
jeera
hing
curry leaves
red chillies
dhania for garnish

procedure

wash peel and cut the lauki into one inch cubes
dry raost the besan till a nice aroma comes and keep aside
heat oil add rai, jeera
when it splutters add hing and red chillies and curry leaves and haldi
( if u want can add tomatoes now and cook for a minute)
add the lauki pieces and stir well, add coriander pwd, red chilli pwd garam masala and salt and mix well.
add a few drops of water (if required) and cover and cook for a few minutes ( check in between)
till lauki is soft.
then add check the seasoning and add besan and mix well for a minute
garnish with dhania leaves and it is ready !