Yuhoo finally, its up and running,
Monday, August 31, 2009
Posted by karuna at 4:47 PM
Friday, August 28, 2009
We all know how healthy sprouts are, but I always forget to soak them. So now whenever I make any of the lentils, I always soak extra. That takes care of the forgetting part.
- 1 cup Black chana sprouts.*
- 1 cup Green Moong sprouts.*
- 1/2 red sweet onions diced
- 1 tomato diced
- salt to taste
- 1/2 tsp red chilly powder
- 1 tsp lemon juice
- 1/2 tsp chopped green chillies.
- 1/2 tbsp of butter
- Heat the butter in a saute pan.
- Add the chopped green chillies. Add the onion and saute.
- Once the onions turn transparent, add the diced tomatoes. Saute.
- Add the sprouts along with the spices. mix everything up, cover and cook for 5 minutes.
- Remove the cover and saute on high for another 2 minutes or till any excess water dries up.
- add the lemon juice.
* To make sprouts: Soak lentils like green moong, black chana, black eyed pea in water overnight. Drain the excess water and tie it up in a cloth or a paper towel. keep the cloth or towel wet and keep sprinkling water on them till you see the small shoots coming out. Store in the fridge.
Tuesday, August 18, 2009
- 2 cups white sugar
- 1 cup butter, softened
- 2 1/4th cup all purpose flour
- 6 tbsp of cornstarch
- 1 cup milk
- 1 1/2 teaspoons baking powder
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 4 eggs
- 1/4 cup unsweetened cocoa powder
2. Add flour, milk, baking powder, vanilla, salt, and eggs; beat at medium speed until well mixed. Increase speed to high, and beat batter 4 minutes longer
3. Remove about 2 1/2 cups batter to a medium bowl. With a wire whisk or fork, beat cocoa into batter in medium bowl until well blended.
4. Grease a 10 inch springform pan. (Here a 9 inch would have also worked well). Alternately spoon vanilla and chocolate layers into prepared pan.
5. With a large spoon, cut and twist through batters to obtain marbled effect.Bake at 350 degrees F (175 degrees C) for 1 hour, or until a toothpick inserted in the center of the cake comes out clean.
6. Cool cake in pan, and on a wire rack, for 10 minutes.
7. Remove cake from pan, and cool completely.
Friday, August 14, 2009
Posted by karuna at 12:36 PM
Tuesday, August 4, 2009
This is all time staple, at any gujrati household and my personal favourite too. Whats more, is that its super simple to make. The meal is complete with a simple potato curry, chapati, rice, and curd.
- Curd- 1/2 cup
- Gram flour (beasn)- 1 tbsp
- Water- 1-2 cups
- Gur- 1/2 inch pieces
- Sugar- 1 tbsp (approx)
- Salt- to taste
- Turmeric powder- a pinch
- ghee- 1 tbsp
- curry leaves- 3-4
- ginger- chopped
- green chillies- 2-3 slit from the center.
- Mustard seeds- 1/2 tsp
- cumin seeds- 1/2 tsp
- cloves- 2-3
- cinnamon stick- 1/2
- whole red chilly-1
- bay leaves- 1-2
- asefotida or hing- 1/2 tsp
- Red chilly powder- 1/2 tsp
- Cumin and cilantro (jeera dhania) powder- 1/2 tsp
- chopped cilantro
- lemon juice
- In a saucepan mix together the curd and the gram flour to a paste.
- Add water and mix it well. Put it to simmer.
- Add salt, turmeric, gur and a few of the curry leaves. Let it simmer till the mixture begins to boil.
- Heat ghee in a separate pan. Add the mustard seeds, cumin seeds, cloves, cinnamon and hing.
- Once they begin to splutter, add the curry leaves along with the green chillies and the chopped ginger.
- Once you begin to get the aroma of all the spices add the red chilly powder and the jeera dhania powder.
- Add all this to the simmering curd and besan mixture. Add the sugar. Taste the kadi. If its not sweet, you might want to add some more sweet.
- Let it simmer for 5-10 mins more.
- Add some lemon juice and garnish with cilantro.
- Serve hot with rice.