NUTTY BROWNIES WITH ICECREAM

NOTE: Chocolate brownies filled with walnuts and a little chocolaty in the center and served with icecream and chocolate sauce...Mouthwatering!!!!
 Presenting to you Nutty Brownie served with Cassatta icecream!!!!

U need:
Maida: 1/2 cup
Baking powder: 3/4th tsp
Egg:1
Cocoa powder: 2tablsp
Chocolate slab: 1 medium
Vanilla essence: 1 tsp
Butter: 1/2 cup (unsalted)
Sugar: 3/4 cup
Walnuts: 1/4 cup chopped
Dates: 2 tablsp chopped fine
Milk: as required

METHOD:
1.Sieve together the maida,baking powder and cocoa powder.Mix in the chopped walnuts and dates.Keep aside.
2.Break the chocolate slab and melt in a double  boiler method with 1/2 tsp butter.Set aside.
3. Take a medium sized square baking tray.Apply a little butter well inside the tray and the sides of the tray.. Cut a butter paper and line the baking tray.
4.In a bowl add in the butter,sugar and vanilla essence. Beat well till the batter is creamy.Add the melted chocolate and beat again.Now break one egg and add to the batter stirring with light hands. Slowly add the maida cocoa mix  and with very light hand movement mix in the flour gently into the creamy batter.Add some milk as you fold in the flour.Once the flour is folded in tip the batter into the greased baking tray.
5. Bake in pre-heated oven 160 degrees C for 30 mins .After 20 mins turn down the heat to 150 degree C and cook for further 10 mins or until the cake is done.
6.Cool the cake.Serve the brownie slice with a good generous topping of any  ice cream of your choice.I have served with casatta. 

POTATO AND PADVAL KI MALAI CURRY

NOTE: Padval or Potol as fondly called is a favourite vegetable in East where many vegetarian and non-vegetarian delicacies are prepared using padval. Given below is my favourite recipe which tastes delicious with just ghee rice ,dal or rotis.

U need:
Potato: 2 medium size cleaned,skin peeled and quatered
Padval : 5  washed,slightly scraped,cut into two 
Ginger paste: 2 tsp
Onion paste: 1/4 cup( 1 medium sized onion ground)
Beaten curd: 2 tablsp
Turmeric:1/2tsp
Char poron: 1/2 tsp( mix of saunf,3 methi seeds,jeera,kala jeera)
Cashew paste: 2 tablsp(2 tsp soaked in some curd and ground to a fine paste)
Green chillies: slit fine 3
Dhaniya jeera powder: 2 tsp
Chilli powder: 1 tsp
Cloves powder: pinch
Cinnamon powder: pinch
Cardamom pods: 2
Bay leaf:1
Oil : as needed
Salt and sugar to taste

METHOD:
1. Heat 3 tablsp oil in a kadai.When hot fry the potatoes till light brown.Now fry the padvals till they are light brown and slightly crisp.Drain excess oil and set the vegetables aside on a plate
2. In the same kadai add 2 tablsp oil.When hot add the bay leaf,char poron ,cardamom pods and saute.Add the slit green chillies. Add ginger paste.Now add the ground onion paste and continue stirring.Add the beaten curd.Stir well till the curd is absorbed into the paste.
3. Add chilli powder,dhaniya jeera powder,turmeric powder and 2 tablsp water.Stir continuously. Add the cashew paste.Cook for another 5 to 6 mins. 
4.once the masala is cooked and the oil starts oozing out add the fried potato and padvals. Mix well and keep stirring till the masala coats the vegetables.Add salt and 1/2 tsp sugar.
5. Add 1&1/4 cup water.Cover with a lid and simmer till done.The gravy has to be semi thick. Add in the cloves and cinnamon powder.Mix well.Garnish with 2 tsp coriander leaves minced fine.Simmer for 2 mins.
6. Transfer to a serving bowl.Add some beaten cream over the curry and serve.

POTATO FILLED SANDWICHES

NOTE: Sandwiches the eternal favourite quick meal the Western world has given us.There are sandwiches and sandwiches.......Give n below is one such breakfast dish whith a wonderful potato filling.Enjoy!!!!

U need:
Bread slices: 6 ( fresh bread is good)
Filling:
Boiled,peeled and mashed potatoes: 2 cups
Char poron(saunf,jeera,mustard,methi( few seeds) mix): 1 tsp
Green cardamom: 2
Ginger paste: 1 tsp
Onion minced: 1/2 cup
Kitchen king masala: 1&1/2 tsp
Green chillies minced: 3 tsp
Cloves powder:1/4 tsp
Cinnamon powder: 1/2 tsp
Coriander leaves minced: 3 tsp
oil and salt to taste
Sandwich maker
Ghee or butter to make the sandwich

METHOD:

1. Heat 3  tablsp oil in a kadai.Add the char poron,green cardamom and saute.Now add the minced green chillies,ginger paste and stir well. Mix 2 tsp of water to the kitchen king masala to make a paste and add to the green chilli and ginger paste.Add onions.Continue saute till the masala is cooked well.Now add 1 tsp coriander leaves and stir well.

2.Add the mashed potatoes and stir well.Ensure there are no lumps.Add salt.

3. Add the cloves and cinnamon powder,balance coriander leaves and mix well for 2 mins.Cool the filling.

4.Brush the sandwich maker well with some butter.Take a slice of bread.Take a generous amount of the filling and spread well on the slice.Cover with aslice of bread and press well.Apply some butter on both sides of the bread and grill in the sandwich maker till golden brown. Serve hot with tomato sauce.

Note: Instead of sandwich maker you can use the regular tava.Also instead of butter you can use ghee.Tastes divine. The same potato filling can be used for Alu parathas too......

GARLIC FLAVOURED SCHEZWAN FRIED RICE

NOTE: Chinese Cuisine.....Indian go gaga over their cuisine.Of course we have indianized Chinese dishes to suit our palettes but there is no denying the fact we love Hakka Noodles and Fried rice.Given below is one well known Chinese recipe served with Sweet and Sour Vegetables.
 Serves: 2

U need:
Good quality rice: 1 cup
Mixed vegetables(cabbage,carrot,mushroom(optional),beans,capsicum): 1 cup diced super fine
Garlic pod:2
Oil: 2 tablsp
Dark Soy sauce: 2 tsp
Vinegar: 1 tabslp
spring onion:1/2 cup diced very fine
salt and pepper to taste

METHOD:
1.In a small pan heat oil up to smoking point.Off the gas .Slice fine the 2 garlic pods and add this to the hot oil.Set aside.(10 mins)
2. Soak rice for 15 mins.Drain the water and wash well.Heat 1 &1/4 cup water in a pot.Add the washed rice and cook till the rice is just done.Drain off the excess water and rest the rice in a plate.
3. Heat the garlic infused oil in a wok or a kadai.When hot add the minced vegetables and toss well for few mins.To this add the dark soy,vinegar and cook further. Add 1/ 4 cup spring onion and stir well.
4.Now add the cooled rice and toss well.Add salt and pepper. Garnish the rice with the remaining spring onions. You can add 1 tsp green chilli sauce if you like the taste.
5.Serve hot with sweet and sour vegetables or any Manchurian gravy.

MASALA KHICIDI

NOTE: Toovar dal is used for making sambhar rice,sambhar,kootu,variety of dals as it is the staple pulse of Indian food. Try this recipe given below where the goodness of dal ,chawal, green apple and mango pulp gives a kuch tangy kuch sweety flavour

U NEED:
Basmati or Govindabhog rice: 1 cup
Toovar dal: 1/2 cup
Green apple: 1 grated
Mango pulp: 1/2 cup
Sugar: 1 tsp
Cloves: 2
Cardamon: 2
Cinnamon : 1 stick
Bay leaf: 1
Chilli powder: 1 tsp
Ginger paste: 2 tsp
Turmeric powder: 1/2 tsp
Dhaniya powder: 3/4th tsp
Green chillies:3 minced fine
Ghee: 2 tabslp+ 2 tablsp
Water :1&1/4 cup
Salt to taste.
Pomegranate seeds for Garnish
Fried bread pieces for decoration( 1 bread sliced to small squares)

METHOD:
1. Soak rice and dal separately for 20 mins. Drain Excess water from rice and let it dry for 5 mins.Heat 1 tablsp ghee in a kadai and roast the rice in the hot ghee for 5 mins. Drain the water from the toovar dal , add to the rice and continue frying.Add 1 tablsp ghee. Fry for another 5 mins.Transfer the rice-dal to a plate and set aside.
2. Heat the remaining ghee in a small pressure pan.When hot add the bay leaf ,cloves,cinnamon and cardamom pods. Sauté. Add the minced green chillies ,ginger paste and continue frying.Add the grated green apple .Sauté well.Add chilli powder,turmeric,dhaniya powder and continue stirring. Add the mango pulp and sugar.Stir well.Now add the fried rice and toovar dal and salt.Stir for another 5 to 6 mins.
3. Add the water,stir well and put the lid.Pressure cook for minimum 3 whistles.
4. Cool cooker.Open lid and mash the khichidi well.Test for salt.Remove the bayleaf.
5. Transfer to a serving bow,garnish with pomagranate ,and frien bread pieces. Serve hot with raita and chips.The Dates-tomatoes chutney goes very well.

POTATO CHETTINAD CURY

NOTE: Chettinad Cuisine is very popular in South India.They are well known for Non-Vegetarian food but they have a lot of mouth watering Vegetarian cuisine too.Given below is one such cuisine where I have added a little mint leaves for a little twist. Since this cuisine has a lot of garlic you can increase the garlic to 2 tsp too,according to your taste.

U need:
Boiled,peeled potatoes: 2 cups
Sliced onions; 1/2 cup
Coarsely mashed garlic: 1tsp
Saunf: 1 tsp
Mint leaves: 2 tsp
Curry leaves: 2 tsp
Oil ;3 tablsp
Chilli powder: 1 tsp
Minced green chillies: 2 tsp
Turmeric: 1/2 tsp
Cinnamon powder: 1/4 tsp
Cardamom powder: 1/2 tsp
Salt to taste.
Mustard seeds: 1/2 tsp

METHOD:
1. Heat oil in a deep bottomed kadai.To this first add the mustard seeds.As it sputters add the saunf,minced green chillies and saute.Add the garlic and sliced onion.Cook till the onions turn slightly crisp.
2. Add the mint leaves and curry leaves.Stir.Add the cooked potatoes mashing them a little.Stir well for 5 to 7 mins on medium heat.
3. Add chilli powder and turmeric.Add salt.Cook for another 5 mins. sprinkle  some water if you want a little soft curry.Now add the cinnamon and cardamom powders. Toss well.
4. Serve hot with rice and dal or sambhar rice or with rotis.

MOONG KI SIMPLE DAL

NOTE: Moong dal or Green gram dal is widely used in Indian cuisine as it is very light on stomach and tastes very nice when made into plain dals or vegetable dals.The one I am giving below is very simple to make and tastes yum. The dash oflemon juice gives an added flavour.This dal goes very well with Alu ka paratas.

U need:
Moong dal: 1/2 cup
Green chillies: 4 slit into julienne
Coriander leaves: 2 tsp chopped fine
Ghee: 2 tablsp
Mustard seeds: 1/2 tsp
Jeera: 1/2 tsp
Water: 1/2 cup
Lemon juice: 2 tsp
Salt to taste

METHOD:
1. Clean and soak moong dal for 15 mins .Pressure cook with 1 cup water and pinch turmeric powder.

2. Heat ghee in a kadai. When hot add mustard seeds and jeera. Sauté.Add 1/2 cup water and simmer for few mins.Add salt and green chillies..

3. To the simmering water add the cooked and nicely mashed moong dal.If required add another 1/2 cup water.The dal has to be of pouring consistence, not very thick.Add the lemon juice and coriander leaves. Simmer for few mins.
4. Transfer to a serving bowl,garnish with some more coriander leaves and serve with hot phulkas and sabji.