Carrot cake....

INGREDIENTS:

2 carrots, grated. (about 1 1/2 cups).
1 cup sugar.
1 cup all purpose flour.
1 tsp orange rind.
2 eggs.
1/2 cup canola oil.
1 tsp baking powder.
1/2 tsp baking soda.
1/4 tsp cinnamon powder.
1 tsp vanilla extract.
1/2 tsp salt.
1/2 cup walnut pieces.

METHOD:
Preheat oven to 350 degrees,F. (180 degrees,C)
Grate the carrots and reserve. 
 In the food processor, use the metal blade to process orange rind with sugar, till chopped fine. 
 Add eggs, oil, vanilla and process until fluffy. 
Add the grated carrots and pulse 2 to 3 times.
Combine the remaining dry ingredients and add to the carrot mixture. 
Pulse until just combined about 3 to 4 times.  Do not over process. 
Transfer to the baking pan and bake for about 45 minutes. 
Cool in pan for 10 minutes, invert on to wire rack and cool completely.
Frost and decorate with cream cheese frosting.

CREAM CHEESE FROSTING:
8 oz cream cheese.
8 tbsp butter, (1/2 cup).
1 1/2 cups confectioners sugar.
1 tsp vanilla extract.

Cream butter and cheese.  Add sugar and vanilla.  Beat till its light and fluffy.

"ENJOY COOKING AND EATING"

Deviled eggs...

INGREDIENTS:

10 hard boiled eggs.
1/4 cup mayonnaise.
1/4 cup neufchatel cheese.
1 tsp prepared mustard.
2 tbsp sweet relish.
Dash of black pepper powder.
Dash salt.

METHOD:
Cut eggs in half.  Remove yolks, blend together with cheese, mayo, relish, mustard, pepper, salt until well blended.  Refill whites and serve. 

"ENJOY COOKING AND EATING"

Rasmalai...

INGREDIENTS:

1 cup Panir (Cottage cheese).
1 tsp all purpose flour.
1/2 cup sugar.
1 cup water.

To prepare rasmalai, add flour to the cheese and knead it until its smooth.  Divide the dough in to even size balls and flatten slightly.  Heat the 1/2 cup sugar in 1 cup water and bring to a boil.  Add the flatten circles and cook on medium heat for about 5 to 6 minutes, or until that floats to the top. 

MILK SYRUP:
3/4 cup sugar.
2 cups milk. 
1/2 tsp cardamon powder.
Few drops of rose water.
1 tbsp pistachio nuts, crushed.

To prepare milk syrup,  heat the 2 cups milk for 10 minutes, stirring constantly.  Add sugar and continue heating, until the sugar is dissolved.  Add the cardamon powder and rose extract, remove from heat and cool.   Remove the rasmalai balls from the sugar syrup and drop in the concentrated milk syrup.  Garnish with the nuts and serve.

"ENJOY COOKING AND EATING"

Banana pancake...

INGREDIENTS:

1 cup mashed banana.
1/2 cup all purpose flour.
1/2 cup wheat flour.
3 eggs.
1/2 cup milk.
1/4 tsp salt.
3 tbsp Olive oil or melted butter.
2 tbsp honey.

METHOD:
Beat eggs and milk.  Add the mashed banana, honey and mix well.  Stir in the flour and salt in to the banana mixture.  Add the melted butter and blend thoroughly.  Allow to stand for atleast an hour.  Pour 2 tbsp of batter on to a hot, lightly oiled griddle.  Cook until bubbles appear and begin to break.  Turn over and cook on the other side.  Serve with maple syrup.

"ENJOY COOKING AND EATING"

Naan... Indian flat bread.

INGREDIENTS:

2 cups self rising flour.
1/2 cup milk.
1 egg.
1 tsp sugar.
2 tbsp melted butter.
1-2 tbsp yogurt.
Cold water if needed.

PREPARATION:
Using the food processor or cake mixer, beat the egg with sugar, yogurt, and milk.
Add the flour to the milk mixture.  Mix well.  Make a smooth dough. 
Add melted butter and knead well.  The dough should be very smooth.
Keep covered for atleast one hour or till the dough doubles in volume.  Divide in to equal parts.
Shape with hand or roll with rolling pin, each portion in to tear drop or oval shape.
Place the naan in hot, cast iron giddle.  Cook on medium heat till bubbles appear.
Turn over and cook till puffed. 

Naans are traditionally cooked in a tandoor oven, but can also be made in oven or grill at home.
Preheat oven to 400 degrees, F.  Place the naans on wire rack or iron griddle and bake till its puffed and brown spots appear. 

"ENJOY COOKING AND EATING"

Split black gram rice...

INGREDIENTS:

1/2 cup split black gram.
1 cup parboiled rice.
2 cups coconut milk.
1 cup water.
1 tsp salt. 

METHOD:
Place all the ingredients in a pressure cooker, on high heat, covered.  When steam comes, place the weight and lower the heat to medium.  Cook for 7 minutes and turn of the heat.  Keep aside until all the pressure is released.  Add more salt if needed and serve. 

"ENJOY COOKING AND EATING"

Easy cheese cake...

INGREDIENTS:

One 8 oz pkg cream cheese.
1/2 can condensed milk.
1 egg.
1/2 tsp vanilla extract or any flavour.
6 "  pie crust.

Mix first four ingredients on medium speed until well blended.  Pour in to the pie crust and bake at 325 degrees, F for about 30 minutes or until center is set.  Let it cool.  Refrigerate  3 to 4 hours.

"ENJOY COOKING AND EATING"

Refreshing juice...

INGREDIENTS:

2 tbsp grated carrot.
2 tbsp grated beetroot.
1 small plum.
5-6 blueberries.
1 tbsp chopped cilantro leaves.
2-3 mint leaves.
1 tbsp honey, optional.

PREPARATION:
Blend all the ingredients with 3/4 cup ice cold water, except honey.
Stir in honey, if desired and serve. 

"ENJOY COOKING AND EATING"

Cracker dip....

INGREDIENTS:

One 8 oz pkg cream cheese or neufchatel cheese.
1/2 cup sour cream or yougurt.
1 tbsp lemon juice.
1/2 cup chopped spinach.
2 tbsp grated cucumber or zucchini.
1 tsp chopped parsley.

METHOD:
Blend the first three ingredients.  Stir in the remaining  ingredients and mix well.  Chill and serve with crackers or chips.

"ENJOY COOKING AND EATING"

Creamy tomato soup....

INGREDIENTS:

2 medium sized tomatoes, diced.
2 cups beef stock, chicken stock or vegetable stock.
4 fresh basil leaves.
3 tbsp Olive oil.
1 1/2 tbsp all purpose flour.
1/4 cup whipping cream or half and half.
1 tbsp butter.

METHOD:
Cook the tomatoes with  dash sugar for 1 minute.
Puree with stock and basil leaves. 
Heat oil, add flour, stirring till smooth.  
Gradually add the puree, little water and cook, stirring constantly,  for 2 to 3 minutes till it thickens. 
Stir in the whipping cream and butter.  Mix till the butter melts.  Remove from fire and serve.

"ENJOY COOKING AND EATING"

Spicy chilie curry... (vattal kulambu)

INGREDIENTS:

1/2 cup onion, diced.
2 tbsp grated coconut.
1 tbsp split green gram.
1 tsp white poppy seeds or white sesame seeds.
6-7 red chilies.
1 tsp coriander seeds.
1/2 tsp fenugreek seeds.
Little oil to roast the above ingredients.

3-4 tbsp Olive oil or coconut oil.
1 cup pearl onion, sliced.
1 big tomato, chopped fine or crushed.
1 tsp turmeric powder. 
1 tsp mustard seeds.
1/4 tsp asafoetida powder.
2 sprig curry leaves.
1 small tamarind piece, soak in little water, strain and keep.
Salt to taste.

Dried vegetables 

PREPARATION:
1. Roast the first seven ingredients separately in little oil.  Let it cool.   Or dry roast, if preferred.
2. Grind all the ingredients together, to a fine paste.
3. Heat oil, add mustard seeds, when it crackles, add one sprig curry leaves,  add the sliced pearl onions, and saute till its soft. 
4. Add the crushed tomatoes and cook, stirring occasionally.
5.  Add the ground mixture, stir constantly on medium fire, till oil comes out of that, about 5 minutes.
6.  Stir in the turmeric powder, asafoetida powder, mix well.
7.  Add the tamarind water, one and a half cup water, dried vegetables, salt and bring to boil.
8.  Add the remaining curry leaves, and remove from fire.

"ENJOY COOKING AND EATING"

Mixed fruit jam...

INGREDIENTS:

1 cup seedless red grapes.
1 cup ripe papaya, skin and seed removed.
1 big ripe tomato.
1 cup strawberries.
1 cup pineapple, diced.
2-3 cups sugar.

METHOD:
Blend the fruits seperately in a electric blender.  Strain if desired.  Place in a large saucepan and add sugar.  Bring to a full rolling boil.  Boil hard, stirring constantly, till the mixture thickens.  Remove from heat.  Let it cool.  Keep in a dry container.

"ENJOY COOKING AND EATING"

Chocolate butter snaps...

INGREDIENTS:

1 1/2 cups all purpose flour.
1/2 cup grated chocolate.
1 cup powdered sugar.
3/4 cup butter.
1 tsp vanilla extract.
1/2 cup chopped walnuts. (optional)

METHOD:
Preheat oven to 350 degrees, F. (180 degrees,C).  Cream butter.  Combine flour, powdered sugar and grated chocolate and add to the butter.  Add vanilla extract ,  beat at medium speed, until combined.  Stir in the chopped walnuts.   Refrigerate for 10 to 15 minutes.  Shape one tablespoon dough in to ball, repeat with remaining dough.  Place balls 1 inch apart on ungreased baking sheet.  Bake for 8 minutes on preheated oven.  Cool on wire rack. 

"ENJOY COOKING AND EATING"

Green onion rice.

INGREDIENTS:

2 cups cooked basmati rice or extra long grain rice.
1/4 to 1/3 cup green onion.
1/4 tsp curry powder.
2 tbsp butter. 
Salt to taste.
Lemon juice.

PREPARATION:
Heat butter, add chopped green onion and saute.
Add curry powder and mix well.  Gradually stir in the cooked rice, over medium heat, till the mixture is heated thoroughly.  Add salt to taste.  Sprinkle lemon juice and serve. 

"ENJOY COOKING AND EATING"

Fish baked in garlic sauce..

INGREDIENTS:

2 lb snapper, descaled and cleaned.
3 tbsp sea food seasoning or all purpose seasoning.
4 to 5 tbsp lemon juice.
4-5 tbsp Olive oil.

Mix the seasoning with lemon juice.  Marinate the fish  for at least an hour.
Fry the marinated fish, till the color changes.  Transfer the fish to a baking dish. 

FOR THE GARLIC SAUCE;

1 tbsp red chilie powder.
2 tbsp garlic powder.
1 tbsp cornflour.
4 tbsp cooking wine.
1/4 cup water.

Add garlic powder and chilie powder in the oil used to fry the fish. Combine the flour,  wine, water, add to that and cook till it thickens. Pour the sauce over the fish.  Bake uncovered, in a pre heated  350 degrees, F oven (180 degrees, F) for about 30 minutes or till the fish flakes. 


"ENJOY COOKING AND EATING"

Spinach dip....

INGREDIENTS:

One 8 oz neufchatel cheese.
1/4cup sour cream.
1/2 cup milk or buttermilk.
1/4 cup mayonnaise.
2 cups chopped spinach.
Salt if needed.

METHOD:
Combine the first four ingredients, mix well until blended.  Stir in the spinach and mix well. 
Serve with vegetables or chips.

"ENJOY COOKING AND EATING"

Baked cornish hens...

INGREDIENTS:

2 cornish hens.
1/4 cup butter.
1 tbsp chicken seasoning.
2 tbsp light corn syrup.
1/4 cup orange juice.

METHOD:
Rinse and drain hens. Twist wing tips up and back, tucking neck skin under wings to secure it.
Stuff the birds with any stuffing if desired.  Tie legs and tail of each hen together. 
Place hens, breast side up on a roasting pan. 
Combine the butter and chicken seasoning.  Brush with butter mixture and cover with foil. Bake at 350 degrees, F for about 2 to 2 and half hours.
Mix corn syrup and orange juice.  Remove foil and brush on the hens, during last 15 minutes.
Bird is done when thermometer reads 180 degrees.
Serve with raisin sauce. 

RAISIN SAUCE:

1/4 cup raisins.
2 piece crystalised ginger.
1/4 cup brown sugar.
1 tbsp corn starch.
1/2 cup water.
1/2 cup orange juice.
2 tbsp lemon juice.
Dash salt. 

METHOD:
Combine all the ingredients stirring well.  Cook over medium heat stirring constantly till it becomes thick and bubbly.  Serve with ham or baked chicken.

NB: Dried cranberries or any berries can be used instead of raisins.

"ENJOY COOKING AND EATING"

Malanga saute...

INGREDIENTS:

2 medium sized malanga, sliced.

1 tsp red chili powder.

1/4 tsp black pepper powder.

1/4 tsp cumin powder.

1/2 tsp turmeric powder.

1/2 onion sliced.

3 to 4 tbsp Olive oil.
Salt to taste.

METHOD:
Scrape the skin and slice the malanga. 
Smear with all the powders and salt.  Keep aside for half hour. 
Heat oil, add onion and saute, till it turns clear.
Stir in the malanga mixture, salt and saute till its cooked.

"ENJOY COOKING AND EATING"

Fish fry.....

INGREDIENTS;
About 1 1/2 pounds, snapper or pomfret.
5-6 red chilies.
1 tsp black peppercorns.
1/2 tsp turmeric powder.
3 garlic cloves.
5 to 6 pearl onions.
Salt to taste.
Coconut oil to fry ,(about 1/4 cup).
2 tbsp lime juice.

METHOD:
Scale, clean the fish and make small slits on both sides. 
Grind onions, red chiies, peppercorns, turmeric powder and garlic in lime juice, to a fine paste. 
Add salt and smear on  fish.  Set aside for an hour.
Heat oil, shallow fry the fish on both sides till crisp. 
Remove and drain. 
Garnish with onion rings.

"ENJOY COOKING AND EATING"

Dhokla...

INGREDIENTS:

Gram flour - 1 cup. (Yellow split peas or chick peas flour).
Cream of wheat  - 1 1/2 tbsp.
Juice from one lemon.
Sugar  - 2 tsp.
Ginger  paste - 1 tsp.
Green chilies  - 2, seeded and chopped.
1/4 tsp salt.
Baking soda - 1 tsp. (Sodium Bicarbonate).

Eno fruit salt can be substituted. 

METHOD:
Mix all the ingredients except baking soda with enough water.  Add baking soda and mix well.  Pour the mixture in to the  greased dhokla pan or cake pan.  Place the pan in a steamer and steam for 20 minutes.  Remove and allow it to cool.

To temper:
2 tbsp Olive oil or sesame seed oil.
1 tsp mustard seeds.
1 sprig curry leaves.
2 red chilies.

Heat oil and add mustard seeds, when it crackles, add the red chilies and curry leaves.  Fry for few seconds and pour over the prepared dhokla and serve.
Serve with green chutney or coconut chutney.

"ENJOY COOKING AND EATING"

Dates milk shake...

INGREDIENTS:

About 8 to 10 dates, (pitted).
2 cups milk.

METHOD:
In a blender, blend the dates, with 3/4 cup milk, until its smooth.
Add the remaining milk and blend well.
Stir in the honey (if desired) and serve.

"ENJOY COOKING AND EATING"

Rice flour Unniappam....

INGREDIENTS:

1 banana.
2 cups rice flour or more as needed.
1/2 cup brown sugar or palm sugar as needed.
1/2 tsp powdered cardamon.
1/2 tsp dried ginger powder.
3 tbsp desiccated coconut.
2 tbsp roasted cashew nuts.
Salt to taste. 
Oil to fry.

METHOD:
Remove the skin and mash the banana. 
Combine rice flour, banana, cardamon powder, ginger powder, coconut, nuts and salt.
Boil the palm sugar with little water, just enough to dissolve. Strain straight in to the flour mixture.  Mix well.  Keep aside for at least one hour.
Drop one spoonful into the hot oil and fry till its crisp and brown.

"ENJOY COOKING AND EATING"

Wheat flour unniappam...

INGREDIENTS:

2 bananas.(ripe)
1 cup wheat flour.
Pinch baking soda.
2 tbsp cream of wheat. (rawa)
1/2 tsp cardamon powder.
1/3 cup brown sugar or palm sugar.
2- 3 tbsp desiccated coconut.
Salt to taste.
Oil to fry.

METHOD:
Remove skin and mash the bananas.  Add the remaining ingredients, except oil and mix well, with adequate water.  Make in to a thick batter.  Sugar can be increased or decreased according to the sweetness.
Heat oil, drop one tablespoon full batter, and fry till its crisp and brown.

"ENJOY COOKING AND EATING"