Wednesday, October 31, 2007

Chocolate chunk coffee cake

1.Butter 1 cup
2.Sugar 1 cup
3.Eggs 3
4.Sour cream 1 cup
5.Vanilla essence 2 tsp
6.Maida flour 2 cups
7.Baking powder 1 tsp
8.Baking soda 1 tsp
9.salt 1/2 tsp

a.semi-sweet chocolate chopped 3 cups
b.chopped walnuts 1 cup
c.sugar 1 cup

1.Take a small bowl.Combine all topping ingredients.
Set aside.Beat butter and sugar in a large bowl.
2.Beat in eggs,sour cream and vanilla until well mixed.
Mix maida flour,baking soda,baking powder and salt in bowl.
Add flour mixture into batter,beating until smooth.
Sprinkle one third of the topping.
Repeat layering two more times.
3.Bake 55 to60 minutes in medium high.

Monday, October 29, 2007

Chocolate Brownie


1.Sugar 3 cups
2.Maida flour 1 cup
3.Coco powder 1 cup
4.Baking powder 1 tblsp
5.Baking soda 1 tsp
6.Salt 1/2 tsp
7.Apple sauce 1 cup
8.Soft tofu 1 cup
9.Soy milk 1 cup
10.Vanilla essence 1 tsp

1.Take a bowl.Mix sugar,maida flour,coco powder,baking powder
baking soda and salt.
2.Combine apple sauce,tofu,soymilk,vanilla in mixy and blend well.
Add tofu mixture and mix well.
3.Spread little oil in the baking tray.
Spread the prepared mixture evenly.
4.Bake until batter is set and top is dry.
(30 to 40 minutes in high)
5.Cut into small cakes and serve.

Wednesday, October 24, 2007

Sesame Dressing


1.Sesame seed paste 2 tblsp

2.Vinegar 1 tblsp

3.Sesame oil 1 tblsp

4.Soy sauce 1 tblsp

5.Garlic clove 2 pieces crushed


Put the sesame paste in a bowl and mix it with vinegar until smooth.
Add the remaining ingredients and mix together thoroughly.

Tomato Dressing

This is a fat free dressing


1.Garlic 4 pieces crushed
2.Tomato juice 1 cup
3.Lemon juice 2 tblsp
4.Soysauce 1 tblsp
5.Honey 1 tsp
6.salt and pepper as required


Put all the ingredients in a mixy and whip until well mixed.

Monday, October 22, 2007

Beetroot Soup

1.Beetroot 2 cups chopped
2.Carrot 1 cup chopped
3.Onion 1 chopped
4.Garlic 4 pieces crushed
5.Vegetable stock 5 cups
6.Lemon juice 3 tblsp
7.Sour cream 1/2 cup
8.salt as required

1.Place the beetroot,carrots,onion,garlic,vegetable stock
and lemon juice in a large saucepan.
Bring to a boil,cover and simmer for 30 minutes,
stirring ocasionally.
2.Press the soup through a strainer, then pour into a clean pan.
Add additional lemon juice if necessary.Add salt.
3.Serve with a spoonful of sour cream swirled through.

To prepare vegetable stock:
1.Put the following vegetables and herbs
carrot,cabbage,onion,beans,garlic,ginger,bayleaf,cinnamom and cardamom
in a large pan with five cups of water.
Bring to a boil.Allow to cool.
2.Press the stock with a strainer. Discard the herbs and vegetables.
Cover and store in small quantities for upto three days.
Salt is not added when cooking the stock.

Thursday, October 11, 2007

Alu Channa


1.Channa 250 gm
2.Jaggery 1 cup powdered
3.Tamarind water 1 cup
4.Green chillies 3 chopped
5.Garam masala 1 tsp
6.Coriander leaves few
7.Lime 1
8.Cumin seeds 2 tsp roast and grind
9.Chilli powder 2 tsp
10.Potato 3 chopped
11.Onion 2 chopped
12.Tomato 3 diced
13.Turmeric powder 1 tsp
14.ginger 1" piece
15.Oil as required


1.Soak channa overnight.
2.Pressure cook channa with salt for 15 minutes.
3.Heat oil in a cooker.Put in
chopped ginger and onions.
Fry till brown.
4.Add diced tomatoes, turmeric and chilli powder and cook well.
5.Mash the masala
add little water,jaggery and channa.
Add potatoes,chopped chillies and tamarind pulp.
6.Remove from fire.
Serve garnished with chopped coriander leaves and lemon wedges.

Wednesday, October 10, 2007

Cauliflower Milagu Pirati

1.Cauliflower 1/2 kg.(cut into florets)
2.Onion 4 chopped
3.Pepper 4 tblsp grounded
4.Curry leaves 1 bunch
5.Red chillies 4
6.salt as required
7.Oil 2 tblsp

1.Heat oil in a Kadai and add mustard,curry leaves and red chillies.
Fry till the red chillies darken.
2.Add the chopped onions and fry till brown.
3.Add the cauliflower florets,grounded pepper and salt.
Sprinkle water and stir till florets are cooked.
4.Reduce the flame and sprinkle curry powder(fry two redchillies,few coriander
seeds,one tablsp bengalgram dal and powder it).

Tuesday, October 9, 2007

Black eyed Bean Curry

1.Black eyed beans 200 gms
2.Ginger garlic paste 1 tblsp
3.Chilli powder 1 tblsp
4.Oil 3 tblsp
5.Onion 3 chopped
6.Coriander seeds 1 tblsp
7.Cumin seeds 1 tblsp grounded
8.Tomato 4 chopped
9.Curd 1 cup
10.Coriander leaves few

1.Soak bean overnight.
2.Cook in a pressure cooker with four cups water.
3.Heat oil inb the cooker
add onions and fry till brown.
4.Add ginger garlic pasteand grounded cumin and
coriander seeds.Fry well.
5.Add chopped tomatoes and curd.Fry again.
6.Add beans,salt and chilli powder.
7.Reduce the flame.Wait till bean is cooked.
Serve hot garnished with chopped coriander leaves.

Monday, October 8, 2007

Jeera Pulao


1.Basmati rice 2 cups
2.Cinnammon 1 piece
3.Cardamom 1 piece
4.Cloves 4
5.Jeera 2 tblsp
6.Butter 50 gm
7.Onion 2 chopped
8.salt to taste


1.Wash and soak rice for 30 minutes.Keep aside.
2.Heat butter in a pressure cooker and add masala items.
3.Add jeera and rice.Saute well.
4.Add three cups of water.
5.Add salt.
Cover and allow two whistles.
6.Garnish with fried onions.
7.Serve hot with onion or cucumber raitha.

Mixed vegetable curry


1.Carrot 1 cup chopped
2.Peas 1 cup
3.Beans 1 cup chopped
4.Potato 1 cup (peel offthe skin and cut into small pieces)
5.Onion 1 cup chopped
6.Oil 2 tblsp
7.Coconut 2 tblsp (grated)
8.salt as required
a.Mustard seeds 1 tsp
b.Urud dal 1 tsp chillies 2 chopped
d.curry leaves 1 sprig

1.Heat oil in a Kadai.
Add seasonings.
When mustard seeds crackle,add onions and fry till brown.
Add carrot,beans, peas and potato.Saute well.
2.Sprinkle water.Cover and cook for five minutes.
.Whenvegetables are cooked add one tsp of chilli powder
and grated coconut. Mix well.

Sunday, October 7, 2007

Onion Soup


1.Onion 4 chopped
2.olive oil 2 tblsp
3.Butter 1 tblsp
4.Garlic 3 small pie es chopped
5.Sugar 1 tsp
6.Mint leaves few
7.Maida flour 1 tblsp
8.Bread slices 4
9.Grated cheese 1/2 cup


1.Take a saucepan,heat the butter and oil over medium heat.
Fry the onion till brown.
Add chopped garlic,mint leaves and sugar.
Stir well.
2.Sprinkle the maida flour and stir until well blended.
Add two cups of water.
Lower the heat and simmer for 15 minutes.
3.Top with grated cheese and roasted bread slices.
Serve hot.

Friday, October 5, 2007

Spinach Soup


1.Onion 2 chopped
2.Spinach 3 cups chopped
3.Peas 1 cup
4.Olive oil 2 tblsp
5.Turmeric 1 tblsp
6.Rice flour 2 tblsp
7.lemon juice 2 tbl;sp
8.Garlic 2 chopped
9.Mint leaves few
10.pepper 1 tblsp grounded


1.Take a Kadai.Pour oil and fry onions till brown.
Add turmeric, peas and water and bring to a boil.
2.Add the chopped spinach,cover,and simmer for
twnety minutes.

3.Mix the rice flour with about one cup of cold water
to make a smooth paste.Slowly add to the Kadai and stir well.
4.Reduce the heat and add lemon juice.
5 Sprinkle the fried garlic ,pepper and mint leaves.
6.Serve hot.

Wednesday, October 3, 2007

Broccoli and Almond soup


1.Almond 1 /2 cup grounded
2.Broccoli 1 cup (cut into small flowerets)
3.Milk 1 cup
4.Water 3 cups
5.salt and grounded pepper for taste

1.Take a kadai and fry the grounded almonds till brown.
2.Steam the broccoli till tender.
3.Grind the fried almonds,broccoli,milk with water into a paste.
4.Boil the soup for five minutes
5.Season with salt and pepper.

Tuesday, October 2, 2007

Almond Soup


1.White bread 2 slices
2.Cold water 3 cups
3.Almond 1 cup blanched
4.garlic 2 hopped
5.olive oil 4 tblsp
6.vinegar 2 tblsp
7.pepper 1 tsp grounded
8.salt as required


1 Take a bowl.Pour one cup of water.
Add the bread slices.
2.Put the almonds and garlic in a blender and process until finely ground.
Blend in the soaked bread.
3.Add the oil and stir well until the mixture forms a smooth paste.
Add the vinegar and the remaining cold water. Stir well.
4.Add salt and grounded pepper.
Chill for atleast three hours.

Tomato Soup


1.Onion 1 chopped
2.Carrot 2 chopped
3.Tomato 4
4.Curd 2 tblsp
5.oil 1 tblsp
6.bay leaf,mint leaf few
7.salt and grounded pepper few
8.ginger garlic paste 1 tblsp

1.Put the tomatoes in boiling waterfor five minutes.
Peel off the skin and make it into a paste.Keep aside.
2.Heat oil in a Kadai.
Add the chopped onion and carrot.
Fry until the onions become brown.
3.Add the tomato paste,ginger garlic paste ,mint
and bay leaf.
4.Add two cups of water.
Lower the flame,covered for 15 minutes.
5.Discard the bay leaf.Strain the soup.
Stir in the curd and add salt and grounded pepper.
Serve hot.