Semolina and Dessicated Coconut Cake

Ingredients:


Dessicated Coconut 125 gm, Semolina 125 gm,
Grain Sugar 250 gm, Eggs (large) 3,
Clarified Butter 1 Tb, Vanilla Essence 1 Tsp,
Milk 150 ml, Baking Powder 1/2 Tsp

Method:


Pre-heat the oven to 180 dgree centigrade. Line a 1 Kg cake tin with GP(grease-proof) paper.
Dissolve the sugar in milk and bring it to boil. Add semolina and cook till the raw flavour is gone. This takes about 2-3 mins. Add the clarified butter(ghee), des.coconut and mix well. Remove from fire immediately and allow the mixture to cool down completely. Beat eggs till stiff and add to the mixture along with vanilla essence and baking powder. Use the cut and fold method i.e. use the spatula to gently mix-in the eggs into the mixture. Pour into the lined tin and bake for 30-40 mins. Remove from tin and cool thoroughly.

Pickle Mania

Hyderabadi Raw Mango And Garlic Pickle


Ingredients :

Raw Mangoes 1 kg, Garlic Flakes 1/2 cup
Fenugreek Seeds 1/4 cup, Sesame Oil 1/2 cup
Red Chilli Powder 1/2 cup, Mustard Powder 1 /2 cup
Salt 1/2 cup

Method :

Cut the raw mango into 1/2 inch pieces.
In a bowl, mix together red chilli powder, salt, mustard powder,sesame oil and then add the raw mango pieces. Rub the mixture into the mango pieces.
Take a wide mouthed bottle, wash and rinse it with hot water, dry it completly and then wipe with a dry cloth.
Put a little mango mixture at the bottom to make a layer. Then add a layer of garlic flakes and fenugreek seeds. Repeat this process till all the mixture and the garlic and fenugreek seeds are used up. Now add the sesame oil till it completely covers the pickle.
Seal the bottle and keep in a dark, dry place for 2-3 weeks. Your pickle should be ready by then.
Note: the mustard powder should be like crushed seeds and not like a fine powder.

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Spicy Green Chilli Paste (THECHA)


Ingredients:

Green Chillies 250 gm,Cumin Seeds 1 tsp,
Mustard Seeds 1 tsp, Turmeric Powder 1/2 tsp,
Asafoetida a pinch(optional), Peanuts(crushed) 1/4 cup,
Chopped Coriander 1/4 Bunch, Lime Juice 1-2 tsp
Oil as required, Salt to taste

Method:

Cut green chillies into 1/2 inch pieces.Rub salt on them and keep aside for 15 minutes.
In a wok heat oil and add the mustard seeds and cumin seeds; when these crackle add the asafoetida and turmeric. Now add green chillies along with enough water to cook the chillies.When the chillies are cooked, add crushed peanuts and chopped coriander and mix well. Check salt and when the mixture is a little dry add lime juice and remove.
This pickle can be eaten as soon as it is ready. It can be refridgerated for upto a week or two.
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Mixed Vegetables and Raw Mango Pickle


Ingredients:

Raw Mango(finely diced) 1/2 kg, Carrots(finely diced) 200 gm,
Cauliflower(finely diced) 200 gm, Fresh Green Peas 100gm,
Mustard Seeds 1/2 cup, Red Chilli Powder 3/4 cup,
Asafoetida 1 tsp, Turmeric Powder 2 tsp,
Fenugreek Seeds 1 tsp, Salt 3/4 cup,

Method:

Mix together the raw mango, carrots, cauliflower, and peas.
Make a paste of mustard seeds, red chilli powder, asafoetida, turmeric,fenugreek seeds and salt, using water as required.
Mix this paste with the vegetable mixture and keep in an air-tight container for 2-3 days.
This pickle doesn't last very long; at the most 2 weeks if kept outside: but it will keep in the fridge for a month, though it tends to dry up in the fridge.
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Home-made Pav bhaji Masala

Ingredients:
Coriander seeds 2 cups
Red chilli powder 2 cups
Cumin seeds 1 cups
Amchur(Dry Mango) powder 2 tsp
Green Cardamum 25 gm
Cassia Cinnamon 25 gm
Cloves 25 gm
Black Cardamum 20 gm
Black Peppercorns 10 gm
Fennel seeds 2 tsp
Bay Leaf 2 no
star Anise 10 gm
Caraway seeds(shahi jeera) 25 gm
nutmeg and mace a pinch
Black salt 1 tsp
Method:
Dry roast all ingredients except the powders then blend all the ingredients to get a powder.
Serves 4-6 people.

Heart-Attack Pav Bhaji

I learnt this recipe from my mom;who used to make it only for me(no-one else in my family has ever dared to eat it.)It's spicy and full of butter.
Ingredients: cauliflower 500 gm,potatoes 350 gm, green capsicum 150 gm,green peas 350 gm, tomatoes 500-600 gm(some people like the tangy taste so add more if needed), red onions 350 gm,ginger garlic paste 2 tb, pav bhaji masala 100 gm, hot red chilli powder 50 gm, butter 150-200 gm, fresh coriander 1/2 bunch

Method: Boil all vegs except onion and tomato separately and smash them roughly.Then fry each veg separately using butter and keep aside.Saute onion in butter, when brown add tomatoes and saute till it resembles a pulp.Now add ginger garlic paste and the masala and red chilli powder and saute.Then add the remaining veggies and add water to get a sort of pouring consistancy.Then add remaining butter and chopped coriander and boil for a few min[5-10 min].Remove and serve with finely chopped coriander and chopped onion and bread rolls.
P.S. I will post the method of making pavbhaji masala in the next post.