Vanilla cup cakes

Ingredients

1. softened butter -- ½ cup 
2. sugar powder -- ½ cup 
3. Eggs -- 2
4. vanilla extract -- 1 tsp 
5. All purpose flour -- 1 cup 
6. Baking powder -- 1 ½ tsp 


Method: 

1. Preheat oven to 350F. Prepare cupcake pan with liners..
2. In a large bowl, sift to combine flour, baking powder, baking soda . Set aside.
3. In a stand mixer, fitted with a flat beater, cream the butter and sugar for about 5 minutes until light.
4. Add vanilla. Then eggs, one at a time. Slowly add flour mixture  and mix until just combined. Try not to overmix!
5. Fill cupcake liners about 1/2-2/3 full. 
6. Bake about 17-20 minutes or until a toothpick inserted in the middle comes out clean. Let cool completely before frosting.

Rice Flour Upma

Ingredients:

Rice floor - 2 cups
Yogurt/buttermilk - 4 cups
onions - 2
jeera - 1 tsp
Mustard seeds - 1 tsp
Urad dal(minapappu) - 1 tsp
Channa(pacchi senaga)pappu - 1 tsp
red chillies - 2
Curry leaves - 5
Green Chillies - 4
salt - as per taste
oil - 1 1/2 tbsp

Method:

1.First batter the yogurt just like buttermilk and add rice floor to the batter yogurt just like dosa mix, then keep aside.
2.Then heat a kadai in a stove, after heating add oil,urad dal,channa,mustard seeds,red chillies let them turn lite brown.Then add chopped onions,green chillies and curry leaves and fry them until onions turn lite brown.Then add mixture of yogurt and rice floor, turmeric powder and salt.Stir continously with not forming lumps
3.Let it cook for 10 min .If necessary add water.

Hot and Yummy Rice flour upma is ready.
Serve with cocunut chutney or pickle

 

Kalakand using ricotta cheese

Ingredients:

1.Ricotta Cheese  - 1 cup
2.Milk powder - 1 1/2 cup
3.Butter -  3 tbsp.
4.Sugar - 3/4 cup

Method:

1.Take a microwave safe bowl, add milk powder to it. Bring ricotta cheese,butter to room temperature. Place the butter and cheese , for half an hour, for it to reach room temperature.
2.Now add the measured ricotta cheese and butter to the bowl. 
3.Using a spatula, mix them without any lumps. 
4.cook on Microven for 8 minutes approximately, stirring them in between. This makes the moisture to disappear. 
5.Now spread the kalakand on the pan . 
6.Cool the kalakand completely. Once they are set, use a buttered knife and cut into small squares. Store it in air tight containers

Corn tomato gravy curry

Ingredients:

Boiled corn kernels – 1/2 cup
Tomatoes – 250 gms
Onion – 1
Ginger garlic paste – 1 tsp
Turmeric powder – 1/4 tsp
Red chillie powder – 1 tsp
Garam masala powder – 1/4 tsp
Salt – to taste
Oil – 2 tsp

Method:

1.Heat oil a pan and fry the chopped onions till they are soft and translucent.
2.Add turmeric, red chillie  powder and ginger garlic paste and saute them for two minutes.
3.Add boiled corn, finely chopped tomatoes, salt as required and mix well. Cover it and cook on medium heat till the pieces become soft and well cooked.
4.When the oil floats on top add garam masala and serve hot garnished with chopped coriander leaves. Goes best with rotis…

Sprouted Moong Dal Curry

Ingredients:

Bean Sprouts  - 1 cups
Onion- 1, finely chopped
Tomatoes- 2 large, blanched and pureed
Jeera/cumin seeds- 1tsp
Ginger- garlic paste- 1-2tspn
Tuermeric/ haldi- 1/4tsp
Red chilli powder- 1/2tsp
Coriander seed powder- 1tsp
Kasuri methi- 1/2tsp
Salt to taste
Oil- 2tbsp
Coriander leaves- 1tbsp
Butter- 1-2 tsp, (optional)

Method:
1. Wash the sprouted moong dal and take in the cooker with salt till done
2. Heat oil in a pan and add the jeera seeds.
3. Once they pop, add the chopped onion and saute till pink
4. Add the ginger garlic paste and stir for 2 mins till the raw smell goes
5. Add the pureed tomatoes and saute for 2 mins.
6. Add the turmeric powder, red chilli powder, salt, Kasuri methi and coriander seed powder and simmer the gravy for 3-4 mins
7. Add the cooked moong dal and mix. Allow the gravy to cook for 2 mins on low flame.
8. Take off the heat and garnish with butter and coriander leaves.
Serve hot with rice or rotis.

Rajma Masala

Ingredients:

Rajma- 1 cups
Onion- 1, finely chopped
Tomatoes- 2 large, blanched and pureed
Jeera/cumin seeds- 1tsp
Ginger- garlic paste- 1-2tspn
Tuermeric/ haldi- 1/4tsp
Red chilli powder- 1/2tsp
Coriander seed powder- 1tsp
Kasuri methi- 1/2tsp
Salt to taste
Oil- 2tbsp
Coriander leaves- 1tbsp
Butter- 1-2 tsp, (optional)

Method:
1. Soak rajma overnight and pressure cook with salt till done.
2. Heat oil in a pan and add the jeera seeds.
3. Once they pop, add the chopped onion and saute till pink
4. Add the ginger garlic paste and stir for 2 mins till the raw smell goes
5. Add the pureed tomatoes and saute for 2 mins.
6. Add the turmeric powder, red chilli powder, salt, Kasuri methi and coriander seed powder and simmer the gravy for 3-4 mins
7. Add the cooked rajma and mix. Allow the gravy to cook for 2 mins on low flame.
8. Take off the heat and garnmish with butter and coriander leaves.
Serve hot with rice or rotis.

GOBI-PANEER PARATHA

Ingredients:
For Dough
whole wheat flour - 2 cups 
Salt - As per taste
water as required for making dough

For stuffing
Cauliflower: 1 cup grated
Paneer: 3/4 cup grated
Green chillies: 2-3
amchur powder - 1 tsp
Grated cheese - 2 tbsp (Optional)
Coriander: finely chopped
Cumin: 1tsp
Salt to taste
oil to shallow fry

Method:
1. Make a dough with wheat flour and water. Keep aside.
2.Grate 3-4 big florets of white cauliflower, add mashed panner to it (a little less then the amount of cauliflower) add cumin, salt, finely chopped green chillies , amchur powder , grated cheese and Coriander .
3.Make sure the grated cauliflower has no water and is dry before you mix in the ingredients. Note: add salt just when u are ready to roll the paratha, as cauliflower has the tendency to leave water when salt added to it
4.Now take a small piece of the dough - size of lime and roll it in your hands to make a small ball. Keep some flour nearby since you would require constantly for dusting. Now dust this ball with little flour, place it on a floured surface and press it with your palms to flatten it a bit. Use a rolling pin to flatten it a bit more.
5.Now take a small amount of the filling, press it together to form a small ball. Make sure this filling is a little smaller than the circle you made with your dough. Place this in the center of the circle.
6.Bring the ends of the dough upwards enclosing the filling on all sides.  Pinch the dough together on the top to cover the filling completely.
7.Once covered, with your palm press it down to flatten the dough. Make sure the filling is covered well.
8.Now slowly using a
rolling pin flatten the bread. 

9. Heat a pan, roast the paratha on both sides, you can add ghee/oil for roasting. Serve hot with plain yogurt or pickle

Milk Halwa/China Grass (Junnu Gaddi) Halwa

Ingredients:

1) Sugar = 1/2cup
2) Milk = 2cups.
3) Cashew Nuts handfully
4) China Grass (Agar agar) = 1 Packet.
5) Ghee

Method:

1) In a pan add ghee, add cashew nut fry it nicely and keep aside
2) In a deep kettle add milk
3) Once milk is boiled add sugar and stir well
4) Add agar agar powder to milk on low flame 
5) Stir well until completely dissolve. Boil for 10 mins on low flame and off the flame
6) Pour this milk in cups or in a wide a plate and allow to set for about 15 -20 min.
7) And cut into squares or diamonds.
8) Decorate with dry fruits to make tasteful .
9) Chill it refrigerator and enjoy it cool.

Saggubiyyam Punugulu

Ingredients:

Saggubiyyam : 1/2 cup
Maida : 1/4 cup
Rice flour : 1/4 cup
Curd : 1 cup
Onion : 1 big
Green Chilies : 4
Salt
Oil : for deep fry

Procedure:

1.In bowl take curd , add 1/4th cup water and mix well.Add Saggubiyyam in that and soak 6 hrs.
2.Now to soaked saggubiyyam, add enough maida,rice flour salt,chopped onion,green chilies and mix well.The batter should be thick with which you can make balls .
3.In a deep kadai, add enough oil for deep fry.Once it is hot, put batter as small balls into oil.
4.Fry them till they turn into golden color.
Serve hot punugulu