Fruit and Nut Cake

Fruit & Nut Cake

Ingredients:

2 1/2 cups Maida/ Refined Flour

100 g Butter melted

1 cup Sugar powdered

1  spoon Vanilla Essence

1 spoon Baking powder

1 spoon Baking Soda

1 Orange Fruit

3 spoons Tutti Fruti

1 spoon Cherries chopped

6 Cashewnuts ( cut into pieces)

5 Almonds ( cut into pieces)

6 Raisins

1 cup Milk

Method:

Soak tutti fruti, cashewnuts, raisins, cherries, almonds in orange juice in a bowl for 1 - 2 hours.

In a bowl, sieve maida, powdered sugar, baking powder and baking soda.

Add melted butter, vanilla essence, soaked nuts and milk.

Mix well  and see that there are no lumps.

Apply butter to loaf pan and dust some refined flour evenly inside it.

Pour the cake batter upto half of the loaf pan and pat 2 times.

Spread tutti fruti on cake batter.

Preheat oven and bake the cakes at 180 degrees centigrade for 45 minutes in the microwave oven.

After baking is done, let it cool down.

Fruit & Nut cake is ready to serve.

Avrekalu Hurgalu

Avarekalu Hurgalu
Evening Snacks

Ingredients
2 Cups Hyacinth Beans/Hitkida Avrekalu ( See in the picture)
1/4 cup Groundnuts
1/4 cup Roasted Gram
4 Curry Leaves
I/4 spoon Red Chilli Powder
Salt
Oil for Frying

Method
Spread hyacinth beans on a dry cloth for 30 minutes.
Heat sufficient oil in a kadai for deep frying.
Now take handful of hyacinth beans, drop into the kadai gently and fry until the beans start floating on medium flame.
Fry hyacinth beans and keep it aside.
Fry groundnuts, roasted gram, curry leaves and mix to fried hyacinth beans.
Sprinkle salt and red chilli powder and mix well.
Avrekalu Hurgalu is ready and store in an airtight container.

Note
Be careful while dropping hyacinth beans to hot oil, keep in a low flame.

Pudina Paratha, Gobi Capsicum Sabzi and Dates.

Recipe Link for Pudina Paratha
https://palateobypushpa.blogspot.com/2018/12/pudina-paratha-ingredients-1-cup-wheat.html 

Gobi Capsicum Sabzi

Ingredients:

2 cups Gobi Florets

2 cups Capsicum diced

1 cup Fresh Green Peas

1 Onion chopped

1/4 inch Ginger chopped

3 Garlic crushed

2 -3 Green Chillies chopped

1 Tomato chopped

1 spoon Mustard seeds

1 spoon Turmeric Powder

1 spoon Masala powder

1 spoon Roasted Gram Powder

1 spoon Grated Coconut (optional)

3 spoons Oil

Salt

Method:

Heat oil in a pan on a medium flame, add mustard seeds, ginger, garlic, onion, green chilli and saute well.

Add gobi, capsicum, green peas to the pan and mix it to the mixture.

Add chopped tomato, turmeric powder, masala powder, roasted gram powder, coconut, salt, half cup water, mix well and cook for 5 - 10 minutes on a medium flame.

Serve Gobi Capsicum Sabzi with chapati or rice.

Jowar Thalipet

Jowar Thalipet

Jowar is a millet and it is also called as Sorghum.

Ingredients:

2 cups Jowar Flour

1 Onion finely chopped

4 Green Chillies chopped

1 /2 cup Coconut grated (optional)

1 spoon Jeera/ Cumin seeds

1/2 cup Dill Leaves chopped

1/2 cup Carrot grated

4 Curry leaves chopped

Coriander leaves chopped

Salt

Oil

Method:

In a mixing bowl, add jowar flour, onion, dill leaves, carrot, coconut, curry leaves, coriander leaves, jeera and green chillies.

Add salt and little water and mix well to make a soft dough.

On a banana leaf / plastic sheet take a small ball of dough, make rotis by patting with wet palms.

Heat  tawa and cook rotis both sides with 1 spoon oil and cook until it turns golden brown on a medium flame.

Jowar thalipet is ready to serve with chutney, butter or curd.

Note

You can even add ragi flour, wheat flour or rice flour.
If you are a beginner, make small size thalipet.

Lunch Menu
Rice, Lobia Sambar, Peanut Chutney Powder, Ladies Finger Sabzi and Curd.

Recipe Link for Lobia Sambar
https://palateobypushpa.blogspot.com/2018/03/lobia-sambar-black-eyed-beans.html

Here I added fresly shelled raw lobia with toor dal to sambar.

Recipe Link for Peanut Chutney Powder
https://palateobypushpa.blogspot.com/2018/06/peanut-chutney-powder-ingredients-250.html 

Recipe Link for Lady's Finger Sabzi
https://palateobypushpa.blogspot.com/2019/02/lunch-menu-chapathi-ladys-finger-sabzi.html

Lobia Sabzi

Lobia Sabzi/ Alasandekalina Palya
Side Dish

Ingredients:

2 cup Lobia (Raw) 

1 Onion chopped

1/4 inch Ginger chopped

2 -3 Green Chillies chopped

1 Tomato chopped

4 Curry Leaves chopped

1 spoon Coriander Leaves chopped

1 spoon Mustard seeds

1 spoon Turmeric Powder

1 spoon Masala powder

1 spoon Grated Coconut (optional)

3 spoons Oil

Salt

Method:

Pressure cook lobia in a pressure cooker for 1 whistle and keep it aside.

Heat oil in a pan on a medium flame, add mustard seeds, ginger, onion, green chilli and saute well.

Add  curry leaves, turmeric powder, masala powder.

Transfer cooked lobia to the pan and mix it to the mixture.

Add chopped tomato, roasted gram powder, coconut, salt, half cup water  and coriander leaves and cook for 5 minutes on a medium flame.

Serve Lobia Sabzi with chapati, rice or jowar roti.

Note

You can even grind tomato, coconut and roasted gram powder into a fine paste.

Corn with pepper

Corn with Pepper

Evening Snacks

Ingredients

2 Corn

Pinch of Pepper powdered

Salt

Method

In a pressure cooker, cook corn for 4 whistles with salt.

Drain the water once it cools down.

Sprinkle pepper over corn and serve hot .

Tips

You can add red chilli powder or chaat masala to the boiled corn.

Vegetable Kurma

Vegetable Kurma
Side Dish

Ingredients

8 Beans chopped

2 Carrot chopped 

1 Potato peeled and chopped 

1 Onion sliced

1 Tomato chopped

1 - 2 Green Chilli chopped

10 Cashewnuts

1/4 spoon Turmeric powder

1/2 spoon Masala powder

1/2 spoon Ginger - Garlic paste

1 spoon Jeera

1 Cardamom

2  Cloves

Salt

Oil

Method:

Cook in a pressure cooker beans, carrot, potato on a medium flame for 2 whistles and keep it aside.

In a vessel, heat 2 spoons  oil on a low flame.

Add jeera, ginger - garlic paste, clove, cardamom, green chilli and  Saute for 1 minute on a low flame.

Grind onion and 5 cashew into a paste, transfer it to vessel.

Add cooked carrot, beans, potato, 4 cashew, masala powder and turmeric powder.

Make  tomato puree by grinding chopped tomato in a mixer jar.

Add paste into the vessel and stir well.

Add salt and 1/4 cup water, cook for 5 minutes on a medium flame.

Vegetable Kurma  is ready to serve with poori, chapati or roti. 

Note

You can even add cauliflower, peas, capsicum, panner to kurma.

Garlic Naan

Garlic Naan

Ingredients

2 cups Maida/ Refined Flour

1/2 cup Curd

1/4 spoon Baking Soda 

1/2 spoon Sugar

10 Garlic cloves grated/ finely chopped

Coriander Leaves finely chopped

Salt

Butter/ Ghee

Oil

Method

In a mixing bowl, mix maida, curd, baking soda, sugar and salt.

Add water and make soft dough by kneading with 1/2 spoon oil.

Keep it aside for 1 hour.

In a small bowl, mix garlic and coriander leaves.

Heat tawa, make small balls from the dough, roll into oval shape by dusting flour.

Spread garlic and coriander leaves on rolled dough and gently press it.

Apply water on other side of the naan.

Heat tawa, water side naan should stick to tawa, cook for few minutes, flip tawa over flame and cook for few minutes.

You can see golden brown bubbles and see that sides are cooked properly.

Apply butter to hot garlic naan and serve hot.

Note

Do not roll naan too thin.

You can press naan with a cloth when you cook on tawa, it sticks to tawa.

You can even add sesame seeds with garlic.

You can try this recipe using wheat flour also. 

Diwali Special

Diwali Special


Recipe Link

Mysore Pak
https://palateobypushpa.blogspot.com/2018/08/mysore-pak-sweet-dish-ingredients-1-cup.html

Coconut Puranpoli
https://palateobypushpa.blogspot.com/2018/03/coconut-puranpoli-kayi-holige.html

Boondi Ladoo
https://palateobypushpa.blogspot.com/2018/11/ingredients-2-cups-besan-flour-1-34-cup.html


DryFruits Burfi
https://palateobypushpa.blogspot.com/2018/04/dry-fruits-roll-ingredients-3-cups.html

Seven Cup Sweet
https://palateobypushpa.blogspot.com/2018/02/seven-cup-sweet-ingredients-2-cups.html

Holige
https://palateobypushpa.blogspot.com/2018/02/holige-obattu-puran-poli-ingredients_27.html

Kara Boondi
https://palateobypushpa.blogspot.com/2018/01/kara-boondi-ingredients-2-cups-besan.html

Dal Vada
https://palateobypushpa.blogspot.com/2018/02/dal-vada-evening-snacks-recipe.html

Shankarpali
https://palateobypushpa.blogspot.com/2018/02/shankarapali-spicy-snacks-recipe.html

Besan ladoo
https://palateobypushpa.blogspot.com/2018/02/besan-ladoo-ingredients-3-cups-besan.html

Peanut Puranpoli
https://palateobypushpa.blogspot.com/2018/01/peanut-holige-peanut-puranpoli.html

Channa Dal Payasa

Channa Dal Payasa/ Kadlebele Payasa

Easy and Quick Sweet Dish

Ingredients :

1 cup Channa Dal

1/4 cup Rice

1 cup Jaggery powdered

2 spoons Coconut/ Dry Coconut ( grated )

1 - 2 spoon Khus - Khus/ Poppy seeds

3 cardamom  powdered

1/2 cup Milk

1 - 2 spoon Ghee

5 Cashewnuts

5 Raisins

5 Badam ( Almonds) chopped

Method:

Cook channa dal and rice in a pressure cooker for 5 whistles.

Pour cooked channa dal  and rice into a vessel and add jaggery. Cook for 5 minutes on a medium flame.

Now add coconut and cardamom powder, cook for 2 minutes and keep it aside.

In a tadka pan, heat 1 spoon ghee on a low flame and roast cashews, raisins and badam and pour into cooked channa dal mixture.

Lastly add milk, stir in between and cook for 2 minutes.

Channa dal payasa is ready to serve.

Note
Here I didn't mash cooked channa dal, if you want, you can mash cooked channa dal.