Egg free Brownie

Brownie

Ingredients

Wheat flour-2 cups

All purpose flour-1 cup

Brown sugar-3 cups

Unsweetened cocoa powder-1 cup

Vanilla Extract-2 tsp

Butter-1 stick

Vegetable oil-3 tbs

Choclate chunks-1/2 cup

Baking soda-2 tsp

salt-2 tsp

Milk-1/4 cup

Hot water mixed with 2 tsp of instant coffee powder-2 cups.

This recipe makes12 big heart shaped brownies.

Directions

1. Mix all dry ingredients ( wheat flour, all purpose flour, cocoa powder, baking powder and salt)..keep that aside.

2. In a microwave safe bowl, melt choclate chunks with butter for 30 secs to 1 min.

3. In a big bowl, mix all your wet ingredients( melted choclate, vanilla essence, veg oil, milk).

4. Now mix dry ingredients with wet ingredients by add coffee water and whisk.

5. Add choclate chips and whisk again.

6. Pour your brownie batter in a pan with parchment paper at bottem of the pan.

7. Preheat oven 300 deg and bake for 25-30 mins until a toothpick comes out clean.

8. Let it cool for 15-20 mins.

9. Cut into your desired shapes and serve them.

Dal Baati(Rajasthani)

Dal Baati

Ingredients for Baati

Wheat flour-2 cups

Salt-1 tsp

Carom seeds-1/2 tsp

Baking powder-1/2 tsp

Clarified butter or ghee-3 tbs

water- 1 cup

It makes 12 baatis

Directions

First mix all witout adding water.

Now add water and mix well and make into a dough.

Now take dough and make them into balls around lemon size.

Preheat oven for 400 deg, place them on tray and bake them until you see golden spots on them, it may take around 20-25 mins.In between flip the baati and let them cook properly.

After taking out baatis from oven dip them in ghee for a minute and then serve them.

Ingredients for Dal 

Toor dal-1/3 cup

Moong dal-1/3 cup

Channa dal-1/3 cup

Ghee-2 tbs

Jeera-1/2 tsp

Hing-a pinch

Curry leaves-3-4

Onion-1 big one

Green chillies-4-5

Ginger paste-1 tbs

Garlic paste-1 tbs

Jeera powder-1 tsp

Coriander powder-1 tsp

Turmeric powder-1/2 tsp

Aam chur powder-1 tsp

Salt- according to taste.

Directions

Cook your dal in pressure cooker ( no need to cook separately, mix all dal in a single vessel and cook them in cooker upto two whistles).

In a kadai, add ghee, to that add jeera, hing, curry leaves, ginger-garlic paste and fry them for two mins.

Now add chopped onions.Let them cook for 5-10 mins.

Add your dal in kadai and mix it.

Now add turmeric powder, jeera powder, coriander powder, aamchur powder, salt and add 1/2 cup of water and let it cook for 5-10 mins.

your dal is ready...

Enjoy your dal baati.

potato mash

Potato mash

Ingredients

Potatoes-4

Garlic-big cloves 7

Yougurt-1/2 cup

Olive oil-2 tbs

Salt and pepper-according to taste

Cream-2-3 tbs

directions

Peel off your potatoes and boil them or microwave until they are very tender.

In a saucepan, add olive oil and fry the garlic cloves with their shell for two mins and  switch off the stove.Now wrap the garlic cloves in aluminum foil and put them in oven in 200 deg for 45 mins.

Now take cooked potatoes and mash or grate them.

Mash your garlic(peel off the shell) also.

To this add yougurt, salt, pepper and heavy whip cream and beat them until they turn into smooth paste.

Your tasty potato mash is ready.

Gargi or Sajjappa

Gargi

Ingredients

Rava or sooji-2 cups

Jaggery-3 cups

Cardamom powder-1 tsp

Oil for frying

Water-3 cups

Directions

Dry roast your sooji and keep it aside.

In a vessel add your jaggery and quarter cup of water and dissolve that on a medium heat.

When jaggery is dissolved, filter that with a strainer into another vessel.This will help you get rid of small stones and dirt which is present in Jaggery.

Now add 3 cups of water and let it come to boil.

Now add your sooji to boiling water and stir continuously, add cardamom powder and close the lid.Switch off the heat and let it rest for 5-10 mins.

In a big plate, take little amount of your cooked stuff and knead for 5-10 mins so that you should be able to make like a ball.

Divide your dough into small small balls and press them slightly on your palm and place them on your plate.

Heat your oil, when oil Is hot, fry them until they are golden brown.

Don't fry them on low flame, it leads to breaking in the oil.

Valentine's room decor

Valentine's Room Decor Ideas

This room decor idea is inexpencive and easy to make.

1. Hearts

Take red tissues and cut your hearts of your desired sizes and attach them on wall randomly by using double sided tape.

2. Heart tree

Get some dried sticks or branches, take off leaves if you have any, then cut your hearts from your red paper and attach them on branches using hot glue gun or double sided tape.

3. Heart pillow

I already had my brown pillow and I had a heart, that was a gift from my friend so I thought of attaching them and it looked super cute. I attached using hot glue gun and thats it.

If you wish you can light up the candles and that gives a final touch up to your special day for special ones.

Mixed vegetable kurma

Mixed vegetable kurma

Ingredients

Cauliflower-1cup

Carrot-1Cup

Green beans-1/2 cup

Potato-1 cup

Green peas-quater cup

Paneer-1 cup chopped In cubes

Cashews-1/2 cup

Oil -3 tbs

Cumin seeds-1 tsp

Green chillie-3 

Red chillie-1 tsp

Coriander powder-1 tsp

Turmeic powder-1 tsp

Ginger paste-1 tsp

Bay leaves-2

Green cardamom-2

Hing-a pinch

Garam masala-2 tsp

Salt- acc to taste

Milk-1/2 cup

Heavy whip cream- 1/2 cup

Corn starch-2 tsp

Directions

In a kadai, start with tempering.

Add oil, to that, add your cumin seeds, hing, chopped green chillies, ginger paste, red chillie powder, turmeric powder, dania powder or coriander powder and fry for 5-10 secs.

Now add cauliflower, carrot, beans, peas and potatoes.Give it a good stir and let them cook for 10- 15 mins.Keep checking inbetween, if you feel very dry add couple tbs of water and let them cook Completely.

Now add salt and 1 tsp of garam masala and mix it.

Now add 1/2 cup of milk and let It cook for 5 mins.

Now mix your corn starch in your remaining milk and add it to your curry and again add 1 tsp of garam masala and let it cook for 5-10 mins.

Check for salt, adjust according to your taste.

Now add fried paneer and cashews to your curry and mix well and serve with coriander leaves.

If you dont get heavy whip cream you can add normal milk.

Tasty kurma is ready to serve with roti or chapati.

Padaulkayi bonds (snake guard fries)

Padaulkayi bonda

Ingredients

Snake Gaurd-half of a snake guard Sliced in a round shape.

Gram flour-1/2 cup

Rice flour- 2 tbs

Carom seeda-1/2 tsp

Jeera-1 tsp

Salt-according to taste

Baking soda-a pinch

Oil for frying

Directions

Slice your snake guard and keep them aside.

In a bowl, mix all your ingredients with quarter cup of water, i cant say exactly hou much, dont add full water directly, try to add little amount of water to get that consistency.

Now dip your slices one by one and fry them in oil on a medium heat until they are golden brown.

Take them off from oil and they are ready to serve.

Rava Idly

RAVA IDLY

Ingredients

Bombay rava or small suji-2 cups

Curd-1 cup

Ginger paste-2 tsp

salt-3 tsp

Eno fruit salt-1 tsp

Coriander leaves- few leaves

For tempering

Oil-2 tbs

Mustard seeds-1 tsp

Jeera-1 tsp

Hing-a pinch

Curry leaves-4-5
Cashews-20 to 25

This recipe makes 16 idlies

Directions

In a bowl, take your rava, to that add your curd-ginger paste-chopped coriander leaves and salt and mix it nicely.

Now add two cups of water and mix well and let it sit for 15 mins.
Now make an oil seasoning, in that only fry your cashews and add your seasoning to your batter.

After 15 mins.Arrange your idli plates, grease those plates with oil.

Now add a tsp of eno to your idly batter, mix well, if required add quarter cup of water.

Fill your idli plates with your batter and cook in cooker for 5 mins or until the steam comes out of your cooker.

Don't forget add to add 1/2 cup of water at the bottom of the cooker.Keep checking every time.

When your idlies are done take off from the plates and serve with chutney and Samber. 

Always add eno powder at the last stage when you are about to plate your batter then you get very soft idlies. 

Honey Cake

Honey Cake

 Ingredients

All purpose flour-1 1/2 cup

Sugar-1 1/2 cup

Butter-1 cup

Vanialla extract- 1 tsp

Orange food color-1 tsp

Honey- 1/2 cup

Fruit Jam-5 tbs

Milk-1/2 cup

Sugar syrup

 Directions

1.In a bowl, take your all purpose flour, sugar, butter, vanilla extract, food color and milk.Mix all together.

2.Place them in a cake container.Bake them for 350 deg for 30 mins.

3.Make a sugar syrup.In a sauce pan,on a medium heat,take 2 cup of water, add 5 tbs sugar and 1/2 cup honey, stir until sugar and honey is dissolved.Pour that on cake.

4.In a sauce pan, take your jam and melt it on a medium heat,then spread it on cake and sprinkle with coconut flakes.

Yummy yummy honey cake is ready.

Palak Paratha

Palak Paratha

 

Ingredients

Palak or Spinach leaves-a handfull

Green chillie-3 to 4

Ginger-1 inch

Wheat flour-2 cups

Salt-1 1/2 tsp

Oil-3 tsp

Directions

1.In a mixer grinder, grind washed palak leaves-green chilles-ginger with adding little water.

2.In a bowl, take wheat flour, to that, add your grinded palak puree, salt and oil and then make it your chapati dough consistency by adding water.Let it sit for 15 mins.

3.Now make into small balls and roll them like chapati.

 If you have a time you can make laccha paratha also...

Alu Methi curry

Alu Methi Curry

 

 

 

 

 

 

Ingredients

Potatoes-2

Fenugreek leaves-1 cup

Onion-1

Tomato-1

Garlic-2 cloves

Green chillies-4 to 5

Jeera-1 tsp

Curry leaves-3 to 4

Jeera powder-1 tsp

Coriander powder-1 tsp

Garam masala-1 tsp

Turmeric powder-1 tsp

Salt

Directions

1.Cut your potatoes into cubes and boil them however your like.

2.In a kadai, add oil, to that add jeera, chopped garlic and curry leaves.

3.Add  chopped onions, fry them until they are translucent then add chopped tomato and let them cook then add chopped fenugreek leaves and let them cook.

4.Now add boiled potatoes, to that add turmeric powder, jeera powder, coriander powder, garam masala and salt.If required add a 1/2 cup water.let them cook for 15 mins.

Now its ready to serve.

 

heavenly pallya

Hesarkalu pallya

Ingredients

Hesarkalu-1cup

Onion-1chopped

Garlic-10-22 cloves

Green chillie-3-4

Turmeric powder-1 tsp

Dill leaves or sabasige soppu- 1 cup

salt

oil, mustard seeds, jeera, hing, curry leaves for tempering.

Directions

In a cooker, boil your hesarkalu by adding enough water.you can just cook along with your rice, no need to cook separately.

when they are done.

In a kadai, start with tempering.

Next add chopped green chillies n garlic cloves, fry them until they are golden brown.

Next add chopped onions and fry them, then add your chopped dill leaves.

Let them cook.

Now add turmeric powder and salt.

Now add boiled hesarkalu and mix it properly and let it cook for 5-10 mins.

You can serve this with jawar rotti or chapati.

Brinjal curry or Ennegaie

Ennegaie (north karnataka) style 

Ingredients 

Baby brinjals-20

Onion-1

Roasted peanuts or shenga-1/2 cup

Roasted dry cocnut-1/2 cup

Roasted seasame seeds-1/3 cup

Tamarind-2 tbs

Jaggary or gudh-1 tbs

Garlic cloves-10-15

Coriander leaves-2 tbs

Curry leaves-4-5

Red chillie powder-3 tsp

Sambar powder-3 tsp

Jeera-1tsp

Turmeric a pinch

Salt

Directions

First slit your brinjals and soak In water.

Make masala now

In a pan add oil,to that add your sliced onion, garlic cloves, jeera n tamarind.Shallow fry them and transfer it to mixer.

To that add your roasted peanuts, sesame seeds, coconut flakes, chillie powder, samber powder, jaggary, coriander leaves, curry leaves and salt.Grind it to a paste.You can add water while grinding.

Now stuff the masala In brinjals.

Now take thick bottomed kadai and add 5 tbs of oil.

when oil is hot add mustard seeds, jeera, curry leaves, hing and your stuffed brinjals.

Add few more drops of oil on top of the brinjals.

Close the lid and let cook for 10-15 mins on very low flame.

After 15 mins flip the brinjals slowly.

Let it cook for about 20-25 mins.Keep an eye on brinjals, dont burn them.Flip them slowly without damaging brinjals.When brinjals are done add your remaining masala to brinjals.

Taste the masala before only and find out what is missing like salt or spice.If you feel so add it to your masala, mix well and then pour on to your brinjals and just give a single mix..more stirring leads breaking of brinjals so stirr carefully.Let it cook for 5-10 mins.If  required add water according to your consistency.Now its ready to serve.

Tomato Pulav

Tomato Pulav

 Ingredients

Basmati Rice-1 cup

Vegetables

Carrot-1

Beans-5-6

Capsicum-1/2

Onion-1

Cinnamon powder-1tsp.

Crushed cloves-3

Jeera-1tsp

Green chillie-3

Turmeric powder-1tsp

Garam masala-2 tsp

Ginger paste-1tsp

Garlic paste-1tsp

Tomato puriee-5 tbsp

Oil for tempering

Salt acc to your Taste

Directions

Soak rice for 15 mins.

Cut your veggies in desired shape and boil them.

Add oil to your cooking pan.

when oil is heat, add jeera, cinnamon powder, crushed cloves.

Then add green chillies and sliced onion saute it for 5-10 mins.

Now add ginger-garlic paste and again saute it for 2 mins.

Now add tomato puriee and let it cook for few mins.

To that add a tsp of turmeric powder and 2 tsp of garam masala and salt.Let it cook for few mins.

Now add water and your boiled veggies and let it come to boil.

Now add your soaked rice mix well and let it cook for 15 mins, now mix well and slow down the flame, close the lid and let it cook for 5-10 mins.

At last, mix well..check for salt and serve..

Palak Paneer

Palak Paneer

Ingredients

Palak-handful

Coriander leaves-quarter cup

Garlic cloves-10 to 12(finely chopped)

Green chillies-4 to 5(finely chopped)

Onion-1 (sliced vertically)

Lemon juice-2 tsp

Ghee for tempering-2 tbs

Jeera- 1 tsp

Turmeric powder- 1/2 tsp

Coriander powder-11/2 tsp

Garam masala-11/2 tsp

Curd-1/2 cup

Paneer

salt

Directions

Wash your palak or spinach and coriander leaves.

Boil your palak, while grinding add your coriander leaves too.Grind into a fine paste.

In a kadai, start with tempering.

Add jeera then add chopped garlic n chillies.Salute it till garlic turn into brown.

Now add onions and let them cook for few mins until they are translucent.

Now add curd, to that add turmeric powder,coriander powder, Garam masala, salt and let it cook for few mins.

Now add palak Paste Into your kadai and let it cook for 10 mins.

After that add cubed paneer pieces to your gravy and again cook for 2-3 mins.

At last add 2 tsp of lemon juice to gravy and mix it well.

Now your dish is ready to serve.

Vegetable Biriyani

Vegetables dum Biriyani

Ingredients

Basmati Rice-11/2 cup

Whole masalas

Cardamom-2

Bay leaves-2

Black pepper-4

Cloves-3

Cinnamon-1 inch

Carrot-1

Beetroot-1

Potato-1

Cauliflower-1 cup

Capsicum-1/2 cup

Brown onions (deep ffried in oil)-1

Garam masala-2 tsp

Biriyani masala -2 tsp

Turmeric powder-1/2 tsp

Red chillie powder-2tsp

Green chillies-2

pudina- hand ful

Fenu greek leaves or menthya leaves-a handful

Dil leaves or sabbasige-2 tbs

Curd or dahi-1/2 cup

Ginger garlic paste-2 tsp

Fried cashews-1/2 cup

Ghee- 1tbs

Oil-2 tbs

Salt

For dum- chapati dough

Directions

Get ready with your chopped vegetables.

In a kadai, add oil..to that add a tsp of shahee jeera.

Then add ginger-garlic paste.saute it for few mins.

Now add your vegetables and slit chillies.let it cook for 15-20 mins.

When they are fully done, add fenugreek leaves and dil leaves.let them cook for few mins.

Now add, red chillie powder, turmeric powder, garam masala, biriyani masala and salt.

Add curd and switch off the stove.

Mean while you cook your rice In another vessel.

Soak rice for 15 mins.

Take that rice in your vessel and add enough water and add your whole masalas and 3 tsp of salt.

Let it cook till rice looks like in the below picture.

Now strain the rice and keep it aside.

Now get ready with your brown onions and cashews.

Start layering now

First spread your curry Then spread rice, to that add browned onions, cashews, mint leaves..you can add curd also.Now repeat the same step for one more time, totally you will get two layers.

Now close your biriyani with dum as shown in the below pic.

Let it cook in oven for about 20-25 mins in 250 deg. Or else you can cook on stove also in low flame for 15 mins.

Finally your dum biriyani Is ready to serve..enjoy!!

Idly

Idly

Ingredients

Urad dal-1 cup

Idly rawa-3 cup

SaIt-3 tsp

Baking soda-a pinch

Directions

Soak urad dal or uddin bele with enough water for 3-4 hours.

Take your idly rawa in the vessel which is big enough because after fermentation its gonna double.. now wash your rawa for two times and keep it aside.

Grind your soaked urad dal in grinder till its smooth.

Add this to your washed idly rawa.

Let it ferment for 8 hours.

While making Idlies add salt and baking soda to batter and mix well.

Take your idly mould and grease with oil.

Add batter to your Idly mould and cook for 10-12 mins.

If your are cooking In pressure cooker, then dont put whistle.when you see a steam coming out of pressure cooker then you can switch off the stove orlese you can cook according to time also.

Dont forget to add water(11/2 glass of water) in the cooker before inserting your idly stand.

After switching off the stove let it rest for a minute and then take off from the cooker and take off your idlies from spoon and put it in hot box.

check every time for water In cooker as this Is also Important.

Peanut Chutney

Peanut Chutney (shenga chutney)

It goes well with gundpangala or padding..

Ingredients

Roasted peanuts-1/2 cit p

Dry coconut slices-quarter cup

Red chillie powder-3tsp

Curry leaves-5-6

Hing-a pinch

Tamarind-1tsp

Salt according to taste

Directions

Dry roast all the above ingredients.

you can dry roast separately or else together also but make sure that you dont burn your ingredients.

I usually dry roast peanuts separarely and all other ingredients putting together in a kadai and roast them.

Let It cool for few mins and grind in a mixer by adding water according to your consistency.

Garlic Rasam

Garlic Rasa

Ingredients

Chopped tomatoes-2

Garlic cloves-5-6

Red chillie powder-2 tsp

salt according to taste

Turmeric Powder-1tsp

Oil for tempering

Gram flour kadle hittu-2 tsp

Coriander leaves

Directions

Start with tempering..add chopped garlic and fry until they are golden brown. 

Now add chopped tomatoes and let Iit cook for 10-15 mins in a medium flame.

Now add 2 cups of water and add red chillies powder, salt and turmeric powder.

In a small bowl mix your gram flour by adding a tsp of water and add it to your rasam and let it cook for ten mins.

serve with coriander leaves.

Banaa

BANAA. .

Banaa is a dish made with nuttchu (jawar rava) by soaking this for whole night in butter milk and cooked in the medium heat by continuous stirring and left over nuttchu is turned into another dish by adding red chillie powder and crushed garlic.I just love this dish.It really tastes amazing.As I cant make usual nuttchu all the time so whenever, I have left over rice I make this dish and I enjoy a lot..

Ingredients

For 1cup of rice

Red chillies powder-1-2 tsp

garlic-2 cloves finely chopped

butter milk or curd-4-5 tbs

salt-according to taste

oil tempering (enne oggarne)-1tsp

Directions

Add all the above ingredients to your rice and mix it well and it is ready to serve.