Cabbage sabji -dry

Cabbage sabji (dry)- A simple vegetarian side dish accompaniment made from shredded cabbage stir fried in simple spices. An un complicated dish easy to make but delicious in taste.

Ingredients:

80z white cabbage finely shredded
1 medium tomato chopped and blended to pulp.
1 teaspoon tomato puree
1 teaspoon salt
1 teaspoon turmeric
1 teaspoon chilli powder
1/2 teaspoon coriander powder
1/2 teaspoon cumin powder
1/2 teaspoon mustard seeds
1 tablespoon oil
1/2 tablespoon chopped coriander for garnish.

Method:

1.Heat the oil and add the mustard seeds.
2.When they splutter add the tomato pulp and tomato puree and

3.Add all the spices . Saute till spices blend in with tomatoes 2-3 minutes.
4.Add the cabbage and stir fry.
5.Cover and cook till cabbage is tender but still slightly crisp.
6.Transfer to serving dish.Garnish with coriander.

Serve with hot rotis.

Ideal accompaniment to kadhi and rice

Chocolate ~ Vanilla cheesecake

Chocolate-Vanilla cheesecake- A chocolate lovers heaven. A biscuit based no cook cake , layered with creamy chocolate and vanilla flavoured cream cheese toppings.Delicately dusted with fine cocoa powder,simply melts in the mouth with every mouthful. Served chilled with vanilla icecream and cream.

Ingredients:

For the base:

250g digestive biscuits
100g butter melted
1 teaspoon vanilla essence
250g cream cheese (mascarpone)
100g icing sugar
100 ml pot double cream
30g cocoa powder

For the decoration·
1 teaspoon cocoa powder

Method:

Make the base:

1. Butter and line 4 individual loose-bottomed tin with baking parchment.
2. Put the biscuits in a plastic food bag and crush to crumbs using a rolling pin.
3. Transfer the crumbs to a bowl, then pour over the melted butter.
4. Mix thoroughly until the crumbs are completely coated. Transfer them into the prepared tin and press firmly down into the base to create an even layer.
5. Chill in the fridge for 1 hour to set firmly.

Make the filling:

6. In a bowl add the cream cheese, the cream, the vanilla essence and the icing sugar .

7. Whisk thoroughly till its thick, smooth and creamy . Remove 1/3 of the mixture in a separate bowl. This is the vanilla part of the filling. Keep aside in fridge until ready to use.
8. Sieve the cocoa powder, to remove lumps and add to the 2/3 cream cheese mixture .Mix till cocoa is blended in, this is the chocolate part of the filling.
9. Now spoon the chocolate cream cheese mixture onto the chilled biscuit base, working from the edges inwards and making sure that there are no air bubbles.

10. Smooth the top of the cheesecake down with the back of a dessert spoon or spatula.
11. Leave to set in the fridge for 1 hour.
12. After 1 hour spread the vanilla cream cheese mixture on top of the chocolate cream cheese mixture.(This layer will be thinner than the chocolate layer)

13. Chill over night.

To serve:

14.Remove cheesecake from fridge and bring the cheesecake to room temperature, about 30 minutes before serving.
15. To un-mould, place the base on top of a can, and then gradually pull the sides of the tin down. Slip the cake onto a serving plate, removing the lining paper and base.
16. Dust the top of the cheese cake with cocoa powder. (You can form a pattern on the top of the cheesecake by covering with a paper doily before dusting with cocoa.

Serve with Vanilla ice cream or just cream.

You may like strawberry cheesecake.

I made this family favorite cheesecake as a dessert on Christmas day,

submitting it to:

EAST2COOK RECIPES Christmas event.

Indian vegetarian kitchen Cakes and cookies event.

Gourmet Affair- Served with love event.

Apy Cooking-No bake cake event.

Easy veggie-Stuffed long capsicums.

Stuffed long capsicums- A mild aromatic sweet variety of long green capsicums, stuffed with a spicy mixture made from ground peanuts, chickpea flour (besan), fresh coriander and an array of spices. Gently topped with a savoury tomato gravy, it’s a simple but tasty dish, an ideal accompaniment to any Indian flat bread such as roti or paratha.

Ingredients:

6 long green capsicums (can use the red or yellow variety)

For stuffing:

2 tablespoons ground peanuts
1 tablespoon chick pea flour (besan)
1 teaspoon ground cumin powder
1 teaspoon ground coriander powder
1 teaspoon turmeric
1 teaspoon chilli powder
1 teaspoon salt
1 table spoon sunflower oil
1 tablespoon fresh chopped coriander.

For gravy:

3 medium ripe tomatoes (skinned ,chopped and blended smooth)
½ teaspoon salt
2 tablespoons sunflower oil
1 tablespoon tomato puree
½ teaspoon turmeric
½ teaspoon chilli powder
½ teaspoon mustard seeds
2 tablespoons sunflower oil

Method:

1. Wash the capsicums and if very long then cut them into two pieces (about 3 inches long)otherwise leave whole
2. Make a slit a long the length of the capsicum on one side only. Do not remove the stalk although you may remove part of the membrane and some of the seeds from the stalk end piece. 3. Dry the capsicum pieces and keep aside.
4. Mix all the ingredients listed in the stuffing list above . It should make a crumbly mixture.
5. Lightly fill the cavity of the each capsicum piece with this stuffing mixture. (If there is any left over keep aside and can be added to gravy later)
6. Place the stuffed capsicums in a steamer and steam for 20 mins until tender (alternatively can be cooked in microwave in a covered dish for about 8-10 mins till tender.

7. While capsicums are steaming, heat 2 tablespoons of oil in a shallow pan, when hot add the mustard seeds.
8. Add the blended tomatoes and tomato puree and sauté.
9. Add turmeric powder, chilli powder and salt. At this stage you can also add any remaining stuffing you may have and 3-4 tablespoons of water to make thick gravy.(adjust as needed)
10. Cook the gravy till spices infuse in to the tomatoes and the gravy starts to leave oil.
11. Remove the capsicums from the steamer and place over the tomato gravy side by side. Do not stir other wise capsicums will break.
12. Gently spoon over some of the gravy over the capsicums.
13. Cover the pan and warm through the capsicums on low heat about 5 mins.

Transfer to serving dish. Serve with indian flat breads such as rotis or parathas.

This recipe is submitted to Easy veggie event

Chegodilu-South Indian savory snack.

Chegodilu-A speciality South Indian snack from Andhra.It is tasty tea time savory treat made from a combination of Rice flour and all purpose flour(maida).It is delicately seasoned with spices ,rolled into round rings and deep fried to a golden brown colour till light and crispy.

Chegodilu - Recipe 2

This recipe is from the Indian cooking challenge- Spice your life

Ingredients Needed:

Rice flour - 3/4 cup

All purpose flour/ Maida 1/4 cup

Ghee 2 tbsp

Ajwain 1/4 tsp

Red chilli powder 1/4 tsp

Turmeric really a pinch

Salt as per taste

Oil to deep fry

Method:

1.Boil 1 cup water in a bowl, add salt to it.

2.When the water starts boiling, remove from stove, add ajwain, red chilli powder, turmeric and flours.

3.Stir with a ladle to make sure it is mixed well.

4.Pour ghee on it and cover.Once it cools, knead it to form smooth dough.

5.Pinch out small balls of dough and roll them like threads between your palm, bring the ends together to form into small rings

6.Fry them in hot oil til they turn golden in colour.

7.Drain on kitchen paper .

Transfer to serving dish and Enjoy

This recipe was submitted to Indian Cooking Challenge.

You may like: Masala Dosa

Houmous

A rich and creamy Mediterranean dip, with a hint of garlic, perfect dip for any snack.

Ingredients:

15 ounces cooked  white chickpeas,( precooked in can) rinsed and drained
1 clove garlic

2 tablespoons water

1 tablespoon olive oil
2 teaspoons tahini (sesame seed paste)
2 teaspoons lime juice

1/2 teaspoon white pepper powder

1/4 teaspoon salt or to taste (tinned chickpeas are already salted)
1 tablespoons fresh chopped coriander ( optional)
Pinch of paprika for garnish

Method:

1.In the bowl of a food processor, combine all the ingredients except coriander.
2.Puree until smooth consistency.
3.Fold in the coriander with a fork.
Transfer to a serving dish and sprinkle with paprika.

Serve as dip with toasted pitta bread cut into strips or fresh vegetable sticks or potato/corn chips.

You may like falafel

Submitting to Torview Food Palette white series

Rava(semolina) ladoo

This is my 1st post of the new year, what better way to start it

then a prayer and offering of ladoo to Lord Ganesh.

Pranamya Shirasa Devam

Gauriputram Vinaayakam

Bhakataavaasam Smare

NityamAayuh Kaamartha Siddhaye

Meaning: Every day, I bow down to that Lord, the son of Gowri, the Lord who lives in the heart of the devotees, blessing them always with good health and prosperity.

Rava /sooji ( semolina) ladoos, miniture sweet ladoos made from semolina cooked in ghee and delicately flavoured with cardamon, saffron,nutmeg and dressed with a royal crown of almonds. A quick and easy dish but devine in taste .

Ingredients:

4oz sooji - rava (fine semolina)
2-3 oz ghee clarified butter
2 oz sugar
1/2 pint milk
few strands saffron
1 teaspoon elachi powder (cardamon)
1/2 teaspoon nut meg powder
1 tablespoon almonds roughly chopped
20 almond halves with out skin for garnish

******************************
20 Petit paper cake cakes.( optional)

Method:

1.In a heavy duty pan stir fry the semolina (rava/sooji) in the ghee and keep stirring until slightly golden brown taking care not to burn. (approx 10 mins.)
2. Add saffron to milk and warm slightly.(This will help release the colour from the saffron .)
3. Slowly add the milk to the browned semolina ,the mixture will start to bubble and thicken.(Take care it splutters and you can burn yourself) Turn heat to lowest setting and keep stirring till all milk absorbed.
4. Add elachi powder, nutmeg and sugar and stir it all in (If you prefer sweeter taste add a little extra sugar than stated in recipe)
5. Remove from heat add the chopped almonds in the halwa and stir. Keep aside to cool slightly.
6. When halwa mixture is touchable but still warm take 1 teaspoon full at a time and roll into small balls( ladoo).Place the ladoo in the petit cake cases and garnish with an almond half.


NB- If you dont have the petit cake cases you can leave ladoos on plate.The size of the ladoo is to individual taste I like bite size ones.

Can be eaten hot or cold.


Submitted this dish to:
JFI -saffron event
Easy2cook recipes new year event

Chocolate Sundae

Chocolate sundae- A chocolate lovers delight, cubes of moist choloate cake, complimented by rich smooth and creamy vanilla ice cream. Topped with a lovely warm chocolicious chocolate sauce. Certainly not for the faint hearted , this dessert is just tooo chocolatey!!! - warning for chololate lovers only!!

Ingredients:

2 scoops vanilla ice cream
1 slice chocolate cake

For chocolate sauce:

75ml double cream
40g of dark chocolate roughly chopped
½tsp of vanilla essence

Method:

1. Bake the chocolate as per recipe here. You will need a slice for this recipe.
2. For the chocolate sauce, Put the cream into a small heavy-based pan and heat gently, stirring frequently.
3. When the cream comes to the boil, remove from the heat. Let it cool for a minute and then stir in the chopped chocolate.
4. Stir gently until smooth, stir in the vanilla essence.
5. Dice the chocolate cake into bite size pieces.
6. Place a few pieces into an ice cream glass, top with 1 scoop vanilla ice cream.
7. Add the remaining pieces of cake and top with second scoop of vanilla ice cream.
8. Pour over chocolate sauce and serve immediately.

You may like:

Strawberry Sundae