Rice Kheer

Ingredients:

Steamed Rice - 1 cup

Milk - 4 cups

Sugar - 3/4 to 1 cup

Cinnamon or Cardamom Powder - 1/2 tbsp

Raisins and Nuts - 1/2 cup

Saffron - 1 pinch (optional)

Ghee

For Rice Kheer:

• Boil Milk. When the milk is about to boil, add the rice and let it cook for 5 to 10 mins.
• Once it gets little thick, add the sugar and Cardamom/Cinnamon powder.
• Heat Ghee in another pan, add nuts (any nut of your choice) and raisins, fry till golden brown, and add to kheer.
• Garnish with Saffron and nuts..
• Serve hot or cold !!!

Tips:

I was actually running short of Cardomom Powder and so decided to add Cinnamon powder instead. Wow ...it tasted great !!! I like it better with cinnamon powder ...try it !!! You ll like it too ..

Enjoy Rice Kheer for desert ...

Egg Curry

Ingredients:
Eggs - 4
Chopped Onions - 1/2
Chopped Tomato - 1 ( medium size )
Minced Garlic - 2 to 3
Green Chillies - 3
Chilli powder - 1 tbsp
Coriander powder - 1 tbsp
Turmeric Powder - 1/2 tbsp
Mustard Seeds s- 1 tbsp
Curry Leaves
Coriander Leaves
Salt
Oil

For Egg Curry :
Hard boil the eggs, remove shell and keep aside
Heat Oil in pan, add mustard seeds, curry leaves, garlic, chillies s- fry for 2 mins.
Add the onions - fry till golden brown.
Add the tomatoes once the onions are fried. Let it cook for 5 mins, till oil seperates out.
Add the masalas and little water and let it cook for 5 mins. Add salt and required water.
Mean while, cut the egg into 2 or 4 halves and add it to curry.
Garnish with coriander and curry leaves.
Serve hot !!!

Enjoy ...with rice or chapathi ...

Lemon Rice

Ingredients:

Steamed White Rice - 2 cups

Lemon Juice - extracted from 1 Lemon

Turmeric Powder - 1/2 tbsp

Hing - 1 pinch

Urud Dhal - 1 tbsp

Mustard Seeds - 1 tbsp

Curry Leaves - few

Red or Green chilli- 2 slit

Oil

Salt

For Lemon Rice:

• Add turmeric powder to lemon juice and keep aside.
• Heat oil in pan, add hing, mustard seeds, curry leaves, chillies, urud dhal - fry.
• Add the lemon juice and salt and let it cook for 1 min.Turn off flame and mix with Rice..
• Serve hot !!!

Ready in minutes... Enjoy with any spicy curry or potato chips..

Delicious Rasagullas

Ive been thinking....are there any recipies with less ingredients !!! and yeah ....these are a lot of delicious recipies we can get out of just 5 or even less than 5 ingredients. So to start of with ....this is my first '5 Ingredients Recipe' ...Less than 5 indeed :))

Ingredients:

Milk - 5 cups ( will make 10 to 12 balls)

Lemon juice - 1 tbsp

Sugar - 5 cups

water - 3 cups

For Rasagulla:

• Boil the milk. Once the milk is boiled, turn off flame, and add the lemon juice to it.. stirring slowly. The milk will slowly start cuddling and you will soon see the separation of water and cheese. Once you see the greenish water separated from the cheese, strain it in a light muslin cloth or paper towel.
• Now you have your cheese in your cloth. Let some cold water to flow over them to remove the lemon flavour. Squeeze out all the water and place on work surface and kneed it like a dough.
• Make small 1 diameter balls out of the fresh cheese.
• Meanwhile, in a pressure cooker add water and sugar and let it turn into a nice sweet sugar syrup. Keep the flame in High to Medium. When the syrup is boiling, add the balls, and pressure cook for 10 mins.
• Let it cool. then refrigerate it ..and serve cold !!!

Tips:

• Do not over cook the cheese, or they might harden.
• Remember, the balls will become bigger and bigger once you cook them, so leave more space for them to grow while pressure cooking.
• Once you cool them they ll become even more bigger.
• The thinner your syrup is , the better your rasagulla is ....

Thats it !!! A Delicious sweet with less than 5 ingredients !!! Cooking time is less then 20 mins.

Sweet Treat yourself !!!

Avial

Avial: Its a very popular dish in South India. And one of the main dishes you ll find in any south indian wedding.. The goodness of all vegetables in one dish .. is Avial !!!

Ingredients:

Cut Vegetables ( Carrots, Beans, Raw Plantain, Brinjal, Drumstick, Raw Mango)

Raw Mangoes are optional

Tamarind Juice Extract - soak 1 lime size tamarind in warm water for 10 mins and extract juice.

Shredded Coconut - 1 hand full

jeera - 1 tbsp

garlic - 2 cloves

Small onions - 2

turmeric powder - 1/2 tbsp

Curry leaves - few

Green chillies - 5 to 6 small or 1 to 2 medium

Hing - 1 pinch

Seasoning:

Coconut Oil - 1 tbsp

Mustard seeds - 1 tbsp

Curry Leaves - few

Red chilli - 2

For Avial:

• Add all the vegetables and tamarind water in a kadai / pan and let it boil for 20 mins or till all vegetables are cooked. ( Add water till the vegetables are just soaked ).
• Meanwhile, grate the remaining ingredients - coconut, green chillies, jeera, small onion, hing, turmeric powder, curry leaves, salt and keep aside.
• Once the vegetables are cooked, add the ground paste, mix well and let it cook for 5 mins and/or till the water has drained. Its ok if little more water is left in the kadai.
• Heat oil in another pan, add mustard seeds, curry leaves, red chillies, fry for 2 mins and add to avial..
• Turn off flame and serve hot with Steamed Rice and any curry.

Enjoy ...

Tips:

Once the avial cools down, add some thick curd to enrich taste. Enjoy avial...

Dahi/Curd Vada

For Vada:

Urud Dhal - 1 cup

Moongh Dhal - 1/4 cup (optional)

Salt - to taste

Curd - as required

Chat masala - 1 pinch

chilli powder - 1 pinch

Coriander leaves - to garnish

Boondhi - to garnish ( optional)

For Curd Vada:

• Vada: Soak the urud dhal + moongh dhal overnight or for 6 hours. Then grind it into a fine paste. Add salt and keep aside.
• Heat oil in a pan, take small amount of batter in hand or plastic cover, make a small hole in the centre ( like a doughnut) and deep fry it in oil. Remove once golden brown, squeeze excess oil and soak it in water with salt added to it for 10 mins. Squeeze extra water and keep aside.
• Take required curd in a bowl, add salt, chat masala, chilli powder and mix well to make it creamy.
• Place the vada's in a serving dish, pour the curd layering the vada's fully and garnish with chat masala, chilli powder, coriander leaves, boondhi (optional)

Enjoy Curd Vada ...

Tips:

1. Use slightly sour curd for Curd Vada..
2. Well, if you dont get to make the doughnut hole at the centre, forget it. I dont get it either. The taste is all that matters. You ll get it over time..

Quick & Easy Fried Rice

Ingredients:
Steamed/Cooked White Rice- 2 cups
Any or All Vegetables - Beans/ Carrot/ Peas/Cabbage ( half cooked)
Egg - 1
Soya Sauce - 1 tbsp
Chopped Onions - 1/2 cup
Spring Onions - 1/2 cup
Pepper - to taste
Salt - to taste
Oil

For Fried Rice:

• Heat Oil in a Pan, beat the egg and scramble it. Once done, remove from pan and keep aside.
• Again, heat oil in pan, add the onions, once slight brown, add the vegetables and stir fry for 2 mins. Add soya sauce.
• Add the salt and pepper as per taste
• Add the White Rice
• Add the scrambled eggs. Mix/ toss the fried Rice. Garnish with Spring Onions.
• Serve hot...

• Enjoy hot.. I guess you can see the vapour in the picture ive added.. :))
• Straight from the oven !!!
  

How to set Thick Curd

Ingredients:

Milk - 1/2 litre

Old Curd - 1 tbsp ( store bought or home made)

For Thick Curd:

• Boil Milk and keep it aside for it to cool. When the milk is luke warm ( not hot and not cold), add the old curd to it, mix well and keep aside for atleast 6 hours.
• IMPORTANT TIPS :
• The old curd should be in room temperature, which helps the bacteria grow when we add it to the milk.
• Until your curd is set, do not disturb or check it. Coz, once it is disturbed, curd wont get set after that.. So check it only after 6 hours.
• By now your curd would be set. Refregirate the curd and use when ever you want.
• If you want more sour curd, keep it outside for somemore time.
• I used 2% Reduced Fat milk and still i get thick and delicious curd...
• Home made fresh curd is gluten free, animal fat free and chemical free unlike the store bought curd. ...

So eat healty stay healthy !!!

Try it out..

Sweet Poli

Those were the days when i used to go to Tnagar Sri Krishna Sweets just to have sweet poli.... Now that I'm too far away from Home town... i missed sweet poli a lot... But not anymore ..:) i did nt know it was this easy and can be made at no time at Home ...!!!!...Its very easy, delicious and quenching..that i sometimes have them for breakfast or even lunch...

I'm extremely sorry for the photo quality and quantity ...coz, the minute the poli comes hot out of the pan....it gets over within 5 mins... I had to literally hide these two pieces to click a snap of it... And what you see in the snap happened to be my share :(( Just two left... I could nt wait any longer to relish my share of the precious and delicious poli.

Here's your chance to enjoy it too....Dont miss it..Try it out and enjoy.

Delicious sweet right at your kitchen ..you dont have to go to a sweet stall for this anymore ...:)))))))

For Sweet Poli:
Poornam:Boil channa-dal until half-cooked and drain the water.

Pat dry the dal and keep aside. Add jaggery, cardamom and grind.

Make it thick by heating in low heat for a little while. (Dont add water...the jaggery will have enough water to bring it to the right consistency. Right for it to be made into balls)

Make this into round balls.
Outer Layer :Add a pinch of turmeric and salt to All purpose flour (maida ) and knead it by adding a few tsp of sesame oil and keep aside for at least 10 mins.

Pat/Roll it on a plastic sheet or banana leaf into round flat shape.

Place a ball of poornam in the centre and cover it with the dough.
Pat it again, like a chapati. Heat a pan/griddle, put the poli and add a spoon of ghee around it.

Turn over until both sides are cooked well.

Tips:

1. Adding turmeric powder gives a nice yellow color to the poli....
2. Do not add extra water.
3. Adding grated coconut to the poornam enriches the taste more..
4. Eat or refrigerate within 2 to 3 days..

Morkhozumbu/ Buttermilk Curry

Ingredients
Buttermilk - 5 cups
Green chillies, slit - 4 to 5

Veggie - ladies finger or potato

Hing - 1 pinch

Ginger - 2 " piece

Channa dhal - 1 tbsp
Cumin seeds - 1 tbsp
Coriander seeds - 1 tbsp
Turmeric powder - 1 tbsps
Coconut, shredded - 2-3 tablespoons
Salt to taste
1 tsp mustard seeds
1 sprig of curry leaves
Oil for seasoning
Water for diluting the buttermilk if needed

For Buttermilk Curry:

Add 1/2 tsp of turmeric to the buttermilk and mix well. Add water if the buttermilk is too thick. If your curd is not sour, add little lemon juice or citric acid to make to sour. Also, add salt and heat on a low flame till the buttermilk reaches room temperature. Take off from the fire and set aside.

Shallow fry the ladies finger in oil till cooked. If you are using potatoes, jusst boil them, peel skin and add. Need not fry the potatoes. Since the Ladies finger leaves out some gluten, we need to fry it first. Then keep aside..
Roast in a little oil, one by one, the coconut, the remaining turmeric,jeera, coriander, channa dhal and green chillies. Blend to a smooth paste.
Heat oil in pan, Season with mustard seeds, curry leaves, hing, veggie( ladies sfinger or potato), then add this coconut ,warm buttermilk, put it back on the stove and heat for approximately 4-5 minutes. Do not allow to boil.. Just make it warm..
Delicious when eaten with hot plain rice.
Cannot be re-heated on direct fire. Enjoy !!!

Coriander Chutney

Ingredients:
1 bunch coriander leaves
2-3 tbsp coconut
2 green chillies
2-3 dry red chillies, roasted
A small piece ginger
2-3 garlic flakes
1 small onion
Juice of 1/2 a lemon
Salt to taste
For Coriander Chutney :
Blend all the above to a smooth paste adding a little water.
Can be refrigerated for about 1-2 days.

Red / Green Coconut Chutney

Ingredients
1 cups of fresh coconut, shredded
4 dry red chillies for Red Coconut Chutney and 4 green chillies for Green Coconut Chutney
1 sprig curry leaves
A pinch of hing (asoefetida)
1/4 tsp methi(fenugreek) seeds
1 tsp udad dhal
1 tsp channa dhal
Salt to taste

Method:

• Heat some oil and add the dhals, curry leaves, hing, methi and red chillies. Fry till done.
• Add this to the coconut and blend into a smooth paste.Add salt to taste.
• Goes well with dosas, idli and plain rice.

Enjoy !!!

Mint/Pudhina Chutney

Ingredients:

Mint (Pudhina)leaves, washed and chopped - 1 bunch
Small onion - 1, chopped
Garlic - 3-4 cloves, crushed
Ginger - 1 small piece , sliced
Green chillies - 4 to 5, chopped
Coconut(optional) - 1 tbsp, shredded
lemon juice - 2-3 tsp
cumin seeds or powder - 1 tsp
Urad dhal - 1 tsp
Channa dal - 1 tsp
Salt to taste

For Mint Chutney:

• Fry all these in a little oil, one by one.
• Blend to a smooth paste using a little water.

Enjoy with Rice or Bread

Carrot Halwa

Ingredients:
Carrots - 2 ( serves 2 people)
Milk - 3 cups
Sugar - 4 to 5 tbsp
Ghee - 2 tbsp
Cardamon powder - 1 tbsp
Cashew nuts and Raisins - to Garnish

For Carrot Halwa:

• Boil Milk in a heavy bottomed pan. Once it comes to a boil, add the carrots and keep stirringto avoid from sticking to the bottom.
• Once the milk has completely drained, add the sugar and cardamon powder. Stir well for 5 mins.
• Once it comes to a solid state, add ghee and turn off flame when the ghee oozes out of the halwa.
• Garnish with Cashew nuts & raisins..
  

Tempting Caramel Custard...

Reposting this for my '5 Ingredient Recipes ' Event!!!

Yummy and delicious Caramel Custard ...My mother used to make this for me when i was a kid:) Havent had it in a long time...so i asked my mother how to make caramel custard.. and made it today!!! It was very very delicious ....
I actually set 4 caramel custard's in the freezer. When i took out the first one on my plate, it was so very tempting, i did nt wait to get a picture of it or did i think i should keep a share for my husband.. I just eat it to the last bit. And so with the second and so with the third ...:))) I had only one more left in the freezer... and thought i should keep this one atleast for my husband... But, what can i say ...I could only wait till a clicked a snap of it :)) ))))))


Ingredients:
Whole Milk - 4 cups ( 4 to 5 servings)
Egg - 1
Sugar - 1/2 cup
Vanilla Essence - to taste

Note: If you are using Reduced Fat milk, boil the milk to make it a little thick and let it cool. If you are using Whole Milk, you can use it as it is..

For The Pudding:
Mix Cold Milk, Egg, sugar ( 4 to 5 tbsp) and vanilla essence in a bowl or beat them in a blender/food processor, and keep aside.

For the Caramel:
Heat a pan, and add sugar ( 10 tbsp). Don't add anything else. Let it get heated up. The color changes to slight brown. Keep stirring till add the sugar has melted. Pour it immediately into Caramel Pudding Dishes. Let the caramel cool and settle down.
Once the caramel is set, pour the pudding mix and steam cook it in pressure cooker for 10 to 15 mins. Let it cool down.
Then Place the caramel custard's in the freezer for at least 3 to 4 hours, for it to get set.
Transfer it to serving tray and enjoy Caramel custard Cold !!! ...

Treat yourself with Caramel Custard !!!

Fish Scrambles ...

Ingredients:

Boiled Fish Pieces - 10

Egg - 1

Chopped Onions - 1/2

Chilli powder - 1 tbsp

coriander powder - 3 tbsp

turmeric powder - 1/2 tbsp

Garam masala - 1/2 tbsp

Salt

Pepper - 1 tbsp

Oil

For Fish Scrambles:

• Heat Oil in a Pan, Add the onions, fry for 2 mins
• Add the cooked Fish pieces and stir well. Stir in such a way that the fishes break into small pieces.
• Add the masalas and stir again for 2 mins. Add lil water if you want.. or else not required.
• Add one egg to this mixture and stir well. Once the egg is mixed well, add the pepper and salt.
• Remove from heat. Garnish with Coriander Leaves.

Serve hot ....

Enjoy your Fish Scrambles ....with Steamed Rice and just by itself ...

Tips:

Add some spices, salt and masala's while cooking the fish. That adds more flavor.

Or use the fish from the leftover Fish Curry ( If you have them). Just for a Change ..!!!

Ginger Chicken

Hmmm ...one of my favourite dish amongst all nonveg is Ginger Chicken...mmm it tastes heavenly. The fresh ginger aroma just gives me an out of the world experience...

The ingredients are so very simple ....I wonder why most of the restaurants dont have this dish :( ...so i prepare them at home ... :)) You can try it too ...

Here's what you ll need...

Ingredients:

Boneless Chicken ( 2 lb)

Ginger garlic paste - 2 tbsp
Chopped Ginger - 3 tbsp ( cut lengthwise)

Big Onion - 1 (medium size)

green chilli - 4 to 5

curry leaves - few

coriander stem and leaves - hand full

Soya sauce - 1 tbsp (optional)

Corn flour - 1 tbsp

Whole Pepper - 1 tbsp

Lime juice - 1 to 2 tbsp

Salt - to taste

Oil

For Ginger Chicken:

• Wash and cut the chicken into bite size pieces
• Add corn flour, lime juice, soya sauce and salt to the chicken and let it marinate for 30 mins
• Add the chopped onions, chillies, coriander stem and leaves, and curry leaves to a blender and make a paste. Keep aside.
• Heat 5 tbsp oil in pan ( Use a wide open pan ) , add the chicken pieces into pan. The chicken should be layered directly to the oil and not one on top of the other chicken. Water ozes out of the chicken. Let it cook till all the water has drained.
• Now, add the fresh ginger pieces and stir fry.
• Add the ginger garlic paste, and stir fry for 5 mins.
• Once the chicken has turned slight golden brown, add the onion-chilli-curryleaves-coriander leaves paste and stir well.
• Let it get cooked till the onion is nicely cooked and golden brown in color..
• Add salt to taste.
• Crush the pepper corns, and add to chicken. Drain out excess oil.
• Garnish with coriander leaves and lime juice.

This is a dry dish... Enjoy with Biriyani/ Fried Rice, chapathi, or just like that ..:)

Tips:

Try to use a non-stick pan to prepare this dish, in order to avoid sticking to the bottom.

Kerala Fish Curry - My Mother's style

There are different methods to prepare Fish curry. I don't prepare fish curry in one particular way.. I just prepare it based on the ingredients Ive got .... So today I'm going to prepare Fish Curry in my Mother's style... No matter how different i try to prepare Fish Curry, My Mothers Preparation has always hit the top ... and i love it especially the next day :)

So here s what you ll need for Kerala Fish Curry in my Mother s Style:

Ingredients:
Fish Fillets - 4 ( Washed and cut into bite size pieces)

Raw Mango pieces - 6 to 7

Small Onions - 10
Garlic - 5 cloves

Green chillies - 2 to 3
tamarind ( soaked in water and juice extracted)
Chilli Powder - 1 1/2 to 2 tbsp
Coriander Powder - 3 tbsp
turmeric powder - 1/2 tbsp
Coconut milk - 1 cup ( optional)
Mustard seeds - 1 tbsp
curry leaves - few
Coconut Oil

For Fish Curry - My Mother's Style:

• Wash the fish and cut into pieces. Keep aside
• To the tamarind juice extract add chilli powder, coriander powder and turmeric powder and keep aside
• Heat oil in pan. When hot, add mustard seeds, curry leaves, chopped garlic, chopped onions, and fry till golden brown.
• Add the tamarind paste and let it cook till the oil separates out.
• Then add the mango pieces and required water based on the consistency you want and let it boil for 5 mins. ( I don't have it and so Ive not added it ). Add required salt.
• Now, add the fish. Once you add the fish, make sure you don't stir much and that you don't beak the fish pieces. Let it cook for 5 to 10 mins.
• Finally add the coconut milk, adjust taste with salt and let it come to a boil. Turn off flame.
• Serve hot!!!

Tips:

1. Use small onions for a unique and excellent taste.
2. Adding the optional items will also add a lot of taste.

Enjoy Fish Curry with Steamed Rice. It would taste great the next day !!! :))

French Fries

We were passing by McDonalds today, and was tempted to have french fries...But an inkling just came over my mind that, i can make fresh fries at home in a more healthy way... So here you go ... Ingredients:
Potato - 2
Salt - to taste
Pepper - to taste
water
oil

For French Fries:
Cut potato into vertically, evenly shaped. Soak in salt water for 10 mins
Remove the potato pieces from water and place in tissue paper to drain excess water..
Heat Oil in pan, fry the potatoes in oil, till golden brown.
Transfer to serving tray and garnish with salt and pepper..

Enjoy hot with ketchup...

Tips:
For Crispy french fries, dip the potatoes in rice flour before frying in oil...

Potato Peas Curry

Most of us consider Potato to be a High calorie food and tend to avoid it. I used to think of it in the same way. But the truth is " If cooked in the right way (without adding extra oil/butter/etc), potatoes are considered exceptionally healthful, low calorie, high fiber food that offers significant protection against cardiovascular disease and cancer".

Amongst the food ranking system, qualified potatoes as a very good source of vitamin C, a good source of vitamin B6, copper, potassium, manganese, and dietary fiber.

So eat potatoes, stay healthy.... You can cook potatoes in different ways. One amongst them is what I'm going to show you below:

Ingredients:

Potatoes: 2

Peas - 1/2 cup

Green chillies - 2

Garlic cloves - 3 to 4

chilli powder - 1 tbsp

Turmeric powder - 1/2 tbsp

Curry Leaves

Mustard seeds

Salt

Oil

For Potato Peas Curry:

Pressure cook the potatoes, remove skin and cut into small bite size cubes.

Heat Oil in pan, Add mustard, curry leaves, turmeric powder, chilli powder and fry to 10 secs.

Add the potatoes and peas, mix well with the sauce and close lid to cook for 5 mins.

Add garlic paste to the potatoes now. ( the more the better). Let it cook for another 5 mins.

If you want gravy, you can add water to get the semi gravy consistency.

Add the salt and garnish with coriander leaves.

Enjoy dry with Rice or Gravy with chapati/dosa/ any tiffin..

Dhal Curry/ Lentils Gravy/ Parupu ..

Very Simple and very delicious...

Ingredients:
Thoor Dhal - 1/4 cup
Moongh Dhal -3/4 cup
Small Onions/ Shallots - 4 to 5 ( chopped)
Tomato - 1/2 to 1 ( chopped)
Green chillies - 3
Garlic - 4 cloves ( chopped)
Hing - a pinch
Turmeric Powder - 1/2 tbsp
Chilli Powder - 1 tbsp
Coriander Powder - 3 tbsp
Curry Leaves - few
Coriander Leaves - few
Methi Leaves - 1 tbsp
Cumin Seeds ( Jeers) - 1 tbsp
Whole Pepper - 1 tbsp
Shredded coconut - hand full
Mustard - 1 tbsp
Oil
Salt

For Dhal Curry:

• In a Pressure cooker, add the washed dhal, hing, garlic, green chillies, curry leaves, jeera, pepper, tomatoes, methi leaves with 2 to 3 cups water and cook till done. Smash the dhal once done.
• In a kadai, add oil, mustard, curry leaves, onions, turmeric powder, chilli powder, coriander powder, water and let it cook. add the dhal and water as required. add salt.
• Garnish with coriander leaves, curry leaves and shredded coconut.

Would be ready in no time ...
Serve hot with Steamed Rice and Ghee.

Enjoy your dhal treat with Ghee !!!

Tips:

1. Adding salt to the dhal in the pressure cooker, will not allow the dhal to get cooked. So add salt only after the dhal is fully cooked.
2. You can add sambar powder instead of chilli powder and coriander powder to alter the taste.

Appam

How to Make Appam Batter :

Raw Rice - 2 cups

Boiled Rice - 2 cups

Urud Dhal - 2 tbsp

Coconut - 1/2 mudi

Coconut water - 1 cup( optional)

Ripe Banana - 1 (optional)

Appam Soda/Baking Soda - 1/4 tbsp

Salt - to taste

sugar - 1 tbsp

• Soak the rice and dhal for 2 hours in warm water and add to grinder to make a fine paste. You can add coconut water to the grinder instead of water to get the consistency. Also adding 1 or 2 ripe banana's to the batter while grinding will give a different flavor. Its however optional.
• Grind the coconut into a fine paste in a blender/mixer and add to grinder to blend with the remaining ingredients. Once done, store the batter in an airtight container for minimum 6 hours.
• Now take only the required amount of batter you need, and refrigerate the remaining.
• Now, to the batter to be used, add 1/4 tbsp appa soda/ baking soda, sugar - 1 tbsp, and salt - to taste and let it remain for 1/2 an hour for the batter to get fermented.

Now your appam batter is ready.

For Appam:

• Take a non stick kadai that is curved inwards. if you dont have a curved pan, use a flat non stick pan.
• Add 2 spoons of batter to the centre of the kadai and holding the handle, spread the batter to the sides. Close with lid and let it cook for 2 mins.

Serve hot with Stew or and curry or coconut milk. ....

Tips:

1. To make sure the shredded coconut is ground into a fine paste and that we dont have any bite size coconut pieces, i grind the coconut separately in a blender and then add to grinder along with the other ingredients. You can try adding the coconut directly to grinder as well.
2. Adding sugar gives a crisp and Browning effect to the outer circle of the appam. If you want white appam, avoid adding sugar.

Easy Kashmiri Pulav

Ingredients:

Basmathi Rice - 3 cups

Vegetables - 1/2 cup ( Beans, carrot, Peas, Capsicum)

Cardamon - 5

Cloves - 5

Saffron - few strands

Butter - 1 tbsp.

Salt - to taste

For Easy Pulav:

• Wash and soak Basmathi Rice in warm water for 10 mins.
• Heat oil in pan, Add Butter, Shallow fry Cashew nuts and dry grapes. Once golden brown, remove from pan and keep aside.
• In the same pan, add Cardamon and Cloves.
• Then add the vegetables and stir till half done.
• Turn off Flame..

In an Electric Rice cooker/ Pressure Cooker, Add the rice, 6 cups water, the vegetables, cashew nuts, dry grapes , saffron and salt to taste, and let it cook.

Enjoy Delicious Pulav with any spicy curry.

Tips:

1. How to know whats the exact amount of salt to be added: In the rice cooker, while adding salt, taste the water. The water should be slightly salty. Only then when the rice is cooked, the salt would be perfect. If the water tastes perfect, then the rice would have less salt once cooked.At that point, we wont be able to add salt. So add the right amount of salt!!! This is applicable for any mixed rice recipe.
2. Adding butter, keeps the rice White in color. If you add oil or ghee, the rice would be slightly yellow. So try to use butter to have it white.
3. If you dont have a electric rice cooker, you can also try this out directly in pressure cooker.

Carrot Manchurian

I happen to buy 10 lb of carrots few days back and was wondering, what new dish can i do with carrots... Well, i was craving for Manchurian so so i thought id make Carrot Manchurian... It was a great hit and believe me, I love Carrot Manchurian more than Cauliflower or Mushroom Manchurian ...It tastes great!!! From that day on, Carrot Manchurian has always been on our Special Day Menu !!! Try it and you ll love it !!!

Ingredients:

Carrots- 1/4 kg ( cut into round pieces)

Garlic ( finely chopped ) - 4 to 5 cloves
Ginger ( finely chopped ) - 1" piece

Green chillies ( chopped) - 3 to 4

Onion ( finely chopped ) - 1/2

Bell peppers / capsicum ( finely chopped) - 1/2

Tomato sauce - 4 to 5 tbsp

Chilly sauce / sweet and chilly sauce - 1/2 tbsp

Soya sauce - 1/2 tbsp

Corn flour - 1 tbsp

Spring onions / coriander leaves - few

salt to taste

For the batter:

All purpose flour ( maida) - 1/4 cup

Cornflour - 3 tbsp

Red chilly powder - 1/2 tbsp

Pepper powder - 1/2 tbsp

Soya sauce - 1/2 tbsp

Ginger- garlic paste - 1 tbsp

water ( as required)

salt to taste

For Carrot Manchurian :

• Mix all the ingredients to make the batter. Not too thick and not too thin... the consistency similar to dosa batter. Add water as needed.
• Heat oil in pan, Dip the carrots in the batter and add them to the oil and let it cook till golden brown. It might take 10 to 15 mins. Change sides occasionally till crisp and golden brown.
• Meanwhile, prepare the sauce...
• For Sauce: Heat oil in a pan, Add ginger garlic pieces, green chillies, onions , bell pepper and let it cook till golden brown. Then add tomato sauce, chilly sauce and soya sauce.
• Mix 1 tbsp corn flour with water and add to pan. Add more cornflour - water mixture if you want more sauce and add salt if required.
• Saute for 3 mins and turn off flame. Garnish with Spring Onions. Since i did nt have spring onions today, i used coriander leaves.
• Just before serving, mix the sauce with the fired carrots and serve hot.

Enjoy Carrot Manchurian ...
Tips:

1. Also try Mushroom Manchurian, Cauliflower Manchurian and Vegetable Manchurian... in the similar method.
2. If you want more sweetness, add little more tomato sauce ( ketchup) ...

Mango Tango Milk Shake

Yummy Yummy Mango Tango Milk Shakoo.... Very Simple, very delicious , very nutricious !!!
Mango is a seasonal fruit and very delicious amongs all the fruits. Mango has got a lot of nutritional values:

• Lots of iron - good for pregnant women,
• its rich source of Vitamin A, E and Selenium which help to protect against heart disease and other ailments.
• Contains phenols, which act as powerful antioxidant and have anticancer abilities.
• and lots more ...

So during season time, enrich your self as much as you can in a delicious way ....

Ingredients:
Mango - 1 (cut into pieces)
Milk - 1 Cup
Sugar - 3 to 4 tbsp
Honey - 2 tbsp

For Mango Tango Milk Shake:

• Add the Mango pieces into blender and make a fine paste
• Then add milk, sugar and honey and blend for another 3 to 4 secs.
• Need not filter. Transfer to Glass and Enjoy ...
• Decilious Mango Tango Milk Shake ready in mins.....

Enjoy Mango Tango Milk Shake ...

Tips:

1. Blend the mango pieces seperately before adding the milk. This will help prevent lumps..

Brinjal Masala

Ingredients:

Small Brinjal - 10

Small Onions - 5 to 6

Green chillies - 3

Curry Leaves - few

Coriander Leaves - Hand full

Mustard seeds - 1 tbsp

water

Oil

Salt

To Roast in Oil/ghee and grind into fine paste:

Peanuts - 4 tbsp or 1/4 cup

Sesame seeds - 1 tbsp

Garlic - 2 cloves

Coconut - 1/2 cup

red Chillies - 3

Coriander seeds - 2 tbsp

For Brinjal Masala:

1. Wash and cut the brinjal into 4 halves.
2. Heat Oil in pan, Add mustard seeds, curry leaves, Onions, green chillies, and fry for 2 to 3 mins.
3. Once the onions turn golden brown, add the brinjal pieces and little water ( 1/4 cup ), cover pan with lid an let it cook for 10 mins.
4. Meanwhile, in a pan, Add oil, roast shredded coconut, coriander seeds, peanuts, sesame seeds, red chillies and garlic. Grind into fine paste.
5. Add the ground paste into the brinjal with little water enough to cook and let it cook for 10 for mins.
6. Add salt to taste.

7. Garnish with Coriander Leaves and turn off flame.

Serve hot with Steamed Rice or Chapathi/ Nan/ Roti/ phulkha , etc...

Enjoy your Brinjal Masala..

Rava Upma

One of the easiest recipies in indian cooking is Upma. It gets ready in just 10 mins or less. And very essential for Breakfast !!! In my childhood days, i used to not like Upma that much... But now, that i realize how great my mother's cooking is and how great is tastes .... I just love it !!! and i make Upma quite often ...:)

So here's what you ll need :

Ingredients :

Roasted Rave Upma - 1 cup

Small Onions/Shallots - 4 (chopped)

Green Chillies - 2 ( slit , not chopped)

Ginger - 1" piece (chopped)

Curry Leaves - few

Mustard - 1 tbsp

Oil - 2 tbsp

water - 3 cups

Salt - To taste

For Rava Upma:

• Heat oil in pan, roast rava till slightly brown and keep aside. If you are using Roasted Rava, you need not roast again.
• Again, Heat oil in pan, Add mustard, curry leaves, ginger pieces, green chillies (slit - not chopped ), chopped small onions/shallots and fry for 2 mins
• Now add the rava and water. For 1 cup rava, add 2 1/2 to 3 cups water.
• After adding water, add salt to taste and cover with lid ti let it cook till water evaporates.
• Rava Upma wiwll be ready in 10 mins ...
• Server hot with chutney or sugar or banana...

I love upma with banana ... Ya, not a regular combination. But, this combination works great for me ... Infact, one of the reason for me liking upma is having Upma with Banana... Just smash a ripe banana with the upma and relish ...

Enjoy your upma ...

Tips:

1. Try the same recipe with Semiya ... Semiya Upma...
2. If you dont have small onions, use Big Onions. Small Onions just give a unique and excellent taste.

Fish Curry

Boneless fish fillets cooked in a blend of coastal spices and coconut milk.
A typical Indian curry....



Ingredients:
Boneless fish - 4 fillets ( washed and cut into bite size pieces)
Mustard seeds - 1 tsp.
Garlic, chopped - 6 cloves
Ginger, julienne 1" - 1 No.
Green chilies, slit lengthwise - 2 to 3
Onions, chopped - 1

Curry leaves - few
Tomatoes, pureed & strained - 1
Turmeric powder - ½ tsp.
Coconut milk 1 1/2 - 2 cups
Vinegar - 1 tbsp.
Coriander leaves - hand full.
Gingerly Oil - 2 tbsp. ( Can alter the taste with coconut oil as well )
Salt To taste



For Fish Curry:

• Heat oil in a pan and season with mustard seeds.
• Stir over medium heat until they begin to plutter.
• Add garlic and ginger and stir for a minute.
• Add green chilies. Add onions and sauté until rown. Add turmeric powder,curry leaves and
  tomatoes. Fry for 2-3 minutes.
• Add fish, salt and vinegar. Cover and simmer or a few minutes till the fish is tender. Stir only once or twice and very gently to make sure that the fillets do not break.
• Add the coconut milk. Bring to a boil.
• Taste and adjust the seasoning.
• Garnish with coriander leaves and serve with Steamed Rice.

Tips:

Once the coconut milk is added, dont let it cook too long. So keep the coconut milk for the last step and turn off flame immediately after one boil.

Bittergourd Crisps..

Ive never ever liked bittergourd from the very beginning..coz its bitter...'As the name says' .But, even a finichy person would love to eat and relish these 'Bittergourd Crisps'... and that includes ME tooo.... I really love it when my mother makes bitterguard this way ... "Plus it has got a lot of natural medicinal virtues..which helps cure Diabetes, Piles, Blood Disorder, Respiratory Disorder, Alcoholism, Cholera and even Cancer... "

Healty food can be Tasty and yummy tooo ...so give it a try.. u ll love it!!!

So here's what you'll need:

Ingredients:

Bittergourd - 3 Nos ( serves two people)

Sliced Onions - 1/2 to 1

Lemon Juice - 2 to 3 tbsp

Turmeric Powder - 1/2 tbsp

Salt

Oil

For Bittergourd Crisps:

• Wash and Cut the bitter gourd into circular pieces.

Add turmeric Powder and salt to it and let it remain for 10 mins



• Heat up oil in pan. Once the oil is hot and ready, add the bittergourd pieces and fry till golden brown.


• Let the oil drain and then transfer to serving dish.
• Just before serving or eating, add the sliced onions to the bittergourd crisps and sprinkle a few drops of Lemon Juice to it.
• Garnish with Coriander Leaves.
• Enjoy hot with rice and any curry.

Enjoy your bittergourd crisps.... its yummy yummy.

You can also relish it as Starters .. Try it.

Tips:

Mix the bitterguard crisps with the onions only before eating. This way, it wont get soggy.

Enjoy eating it crisp and fresh ...

Rava Idli

Ingredients:
Upma rava - 2 cups

Fine semia -1/2 cup. Broken coarsely (optional)

Curd - 1-1/2 cup (even old/sour curd is fine, in fact better!)

Green chillies -4 to 5. chopped

Carrot - 1 grated

Curry leaves - few

Cumin seeds (Jeera) - 1 tbsp

Mustard - 1/2 tbsp.

Urad dal - 1/2 tbsp

Freshly chopped coriander leaves - hand full.

if you have. (I dont :( 2-3 tsp fresh grated coconut ,

Oil/ghee - 2 tbsp

Salt -to taste

For Rava Idli:

• In a kadai/pressure pan heat oil/ghee.
• Add cumin ,urad dal, mustard and curry leaves.
• When mustard splutters, add the rava and keep on (low ) flame till rava is light brown and the aroma of rava is in the air .(If using semia, please roast that too -semia makes the idli lighter ).
• Switch off the flame.
• Add the chopped green chilly , coriander, salt to the rava mixture.
• When slightly cool, add the curd till you get a consistency of idli batter.
• Leave for 10-15 minutes. (The mixture will soak up the curd and become thicker.Add some curd again later) .
• Meanwhile grease the idli plates .
• Spoon the mixture into the plates, top each idli with some grated coconut and carrot (or you can mix the coconut and carrot into the rava-curd mixture for even ness).
• Steam as usual.

And enjoy your fermentation and fuss free rava idli :)

Yummy ....Palak Paneer

Ingredients:
Paneer - 250 gms
Palak Leaves - 2 bunches. wash and chop
Green Chillies - 2 nos
Ginger 1" piece
Tomato - 1 medium
Onion - 1 large
Garlic - 3 chopped
Kasoori Methi - 2 tbsp
Oil - 2 tbsp
Fresh Cream - 2 tsp optional

For Palak Paneer:

• Wash palak in water and chop finely.
• Add the palak to a vessel with 1/2 cup water along with ginger and chillies to it and cook on low flame till all the moisture is evaporated.
• Cool, and grind in to a fine paste, keep aside.
• Now grind tomato and onion together.
• Take a pan put oil, add garlic chopped and then tomato-onion paste, fry nicely, till the raw
  smell disappears.
• Then add the palak and stir add salt to taste and some Kasoori methi also. Cook for a while.
• Meanwhile, cut paneer in small cubes and shallow fry in oil.
• Just before serving mix paneer in the palak gravy.
• Optional to add Fresh creme...
  

Fish Fry

Ingredients:
Any Fish of your choice- 500 gms.
Red chili powder - ½ tsp.
Ground cumin - 1 tsp.
Ground coriander - ½ tsp.
Garlic, crushed - 3 nos.
Ground Fennel seeds ( Methi/ Vendhayam) - 1 tsp.
Lemon juice - 1 tbsp.
Oil For deep-frying
Salt To taste

For Fish Fry:

• Wash Fish and pat dry. Cut into large chunks.
• Mix together cumin, coriander, ground fennel,chili powder, garlic, lemon juice and salt, blending to a smooth paste.
• Spread over fish, cover and let it marinate for an hour.
• Half fill a deep pan or Kadhai with oil and heat.
• Fry the fish, until golden brown.
• Drain excess oil and transfer to serving dish. Serve hot.

Enjoy your fish fry... with Rice and any curry.

Tandoori Chicken

Ingredients:

Chicken - 250 grams
Lemon juice - 3 tsp.
Red chili powder - 2 tsp.
Curd (Yogurt) As per taste
Garlic paste - 1 tsp.
Ginger paste - 1 tsp.
Garam masala powder - ½ tsp.
Mustard oil - 1 tsp.
Oil For basting
Salt As per taste

For Tandoori Chicken:

• Slice the chicken and make diagonal incisions all over.
• Mix 1 tbsp red chili powder, salt and 2 tbsp lemon juice. Apply this to the chicken and leave it for half an hour.
• Take Yogurt in a bowl, add red chili powder, salt, lemon juice, Ginger Paste, Garlic Paste, Garam Masala Powder and mustard oil. Mix well.
• Apply this marinade to the chicken. Put the chicken onto the skewer and roast in the tandoor oven or in the grill. If you dont have an oven or grill, you can try it out in a Skillet/Pan.
• When chicken is almost done, brush it with oil, roast again till done.
• Serve hot with Onion and Bell Pepper ( Capsicum) slices...

Enjoy your tandoori Chicken....

Tips:

1. Once your tandoori chicken is roasted, sautae the onions and bell pepper along with the tandoori chicken for 1 min. This gives a good aroma and flavor to the chicken.
2. Most poeple add color in order to enrich the chicken color.... I dont recommend using color.. the natural color is good on its way !!!
3. Enjoy !!!

Low Cal Palak Paneer

Ingredients:
Spinach, cleaned, shredded - 2 bunches
Paneer - 100 grams
Garlic, crushed - 3 to 4 cloves
Ginger grated - lil ( equal to the amount of garlic taken)
Green chillies finely crushed - 3
Cumin seeds - 1 tbsp
Sugar - 1/2 tbsp
Wheat flour - 1/2 tbsp
turmeric powder - 1/2 tbsp
Cinnamon clove powder - 3-4 pinches
asafetida powder - 3-4 pinches ( hing)
garam masala powder - 1/2 tbsp
Salt to taste
Lemon juice to taste

For Low Cal Palak Paneer:

• Wash and drain spinach. Boil in minimal water till soft.
• Drain and cool the spinach, then grind with flour, ginger, garlic, chillies in a mixer.
• Heat a heavy or nonstick pan, add seeds. When roasted add asafetida and ground spinach.
• Add all other ingredients, except paneer and lemon juice.
• Stir, cover and simmer for 3-4 minutes.
• Add paneer and lemon juice, stir gently. Simmer further for 2 minutes.

Pour into serving dish. Serve hot with phulkas/chapathis/nan/etc, or steamed rice.

Note: Most other veggies may be similarly cooked by using the oil-less tempering
method as used above.

Tips: You can try the same with Tofu as well..

Enjoy you Low Cal Palak Paneer....

Spicy Chennai Rasam

Ingredients:

Tamarind - lime size

Tomato - 1 chopped

Hing -1 pinch

Garlic - 6 to 7 cloves slit ( not chopped)

Jeera - 2 tbsp

Pepper - 1 tbsp

Dry Red Chillies - 4 to 5

Rasam powder-2 to 3 tsp

Lots and lots of Coriander Leaves ( Cilantro...)

Mustard seeds-1/2 tsp
Curry leaves-a few

Salt ( to taste)

water - 3 cups

For Rasam Powder:

Thur dal-1 tbsp

Channa dal-1/2 tsp

Coriander seeds-1/2 tsp

Pepper-1/4 tsp

Jeera - 1/2 tbsp

Red chillies-3

Shredded Coconut-1 tbsp ( optional )

Coriander leaves- few

Roast all the above in a tbsp of oil/ghee till golden brown and grind it all to make fine rasam powder.

For Rasam:

• Soak tamarind in warm water. Let it soak for 10 mins. When the tamarind is nicely soaked, extract tamarind juice and remove the tamarind from the tamarind extract.
• To tamarind extract, add tomato, salt, hing and boil it for 10 minutes.
• Add the ground rasam powder and water and continue boiling for 15 minutes.
• Turn off the heat.

For the seasoning,

• In a pan, add oil/ ghee, hing, mustard, curry leaves, jeera, red chillies, whole pepper, garlic pieces, few coriander leaves ( gives a nice flavor when you season coriander leaves in oil/ghee) and add to rasam.
• Mix with rice and ghee and serve with any curry/pappad/ pickle.

Enjoy your spicy chennai rasam...

Paneer Masala

One of my favourite dishes ...Paneer ..mmm. Anything and every dish with paneer is delicious..

Here's what u'll need for Paneer Butter Masala:

Ingredients:
Paneer - 100 grams
Tomatoes - 1
Onion - 1
Garlic - 6 to 7
Green chillies - 3 to 4
Chili Powder - 1 tbsp
Coriander powder - 3 tbsp
Turmeric Powder - 1/2 tbsp
Coriander Leaves
Spices ~ Cardamon, Cloves, Cinnamon
cashew nut - 4 to 5
Curry Leaves
Coriander Leaves
Salt
Oil/ Butter

For Paneer Masala:

• Place Pan on flame, add Oil, Add Spices, Curry Leaves, chopped garlic, Green chillies, cashew nuts and fry to 2 mins
• Add Chopped Onions - fry till golden brown. Then add tomatoes and let it cook.
• Once the tomatoes are cooked, add all the masala's. Chili powder, Coriander Powder, Turmeric Powder, Garam masala - 1 pinch and 1/2 cup water.
• Let it cook and till the water has reduced a lil.
• Turn off the heat and lil it cool. Then blend it in the mixer to make a fine paste.
• Mean while, shallow fry the paneer cubes in oil till slightly brown.
• Add lil butter to pan and transfer the paste to the pan and add water based on the consistency you want.
• Add the fried paneer to the curry and let it cook for 5 to 10 mins. Garnish with Coriander Leaves and turn off flame.

Serve hot with Rice or Chapati/Nan/Pulkha/etc...
Tips:
Frying the paneer before adding to curry is optional. Actually, in those days, when there was no refrigerator, people used to fry the paneer in order to make the paneer last for longer. Nowadays people follow the same. Its not necessary to fry it unless you like to have a different texture on your paneer . Try both ways and see the difference..
I added cashew nuts for a richer and creamy paste. If you avoid cashew if you want.
Enjoy Paneer Butter Masala...

Spicy Ven Pongal

Was thinking what to make for breakfast today...Thought ill make pongal..Spicy Ven pongal.

There s what you ll need:

Ingredients:

Moongh Dhal : Rice = 1 : 2 ratio. So 1/4 cup Dhal + 3/4 cup rice.

Oil ~ Gingerly oil

Curry Leaves - few

Cumin Seeds ( jeera) - 1tbsp

Whole Pepper - 1 to 1 1/2 tbsp

Ginger - chopped pieces

Green Chilli - 3 to 4

Ghee ..- 2 tbsp

Salt - to taste

For Ven Pongal:

• Heat the cooker, Add oil + ghee, when hot, add cumin seeds, pepper, curry leaves, green chillies, chopped ginger, and fry for 2 mins.
• Add the washed dhal + rice to the cooker. Add water and salt.
• For 1 cup of dhal + rice, add 3 to 3 1/2 cups water. ( i.e., add a lil extra than adding for making rice)
• All set...close the cooker, add the weight and let it cook for 4 whistles.
• Pongal will be ready in just 10 mins.

Enjoy Spicy with Chutney or Sambar ...

Tips:

1. You can add onions or shallots to increase the taste...
2. If you dont have a cooker, you can also use a vessel with a lid and carry out the above steps.
3. Adding milk along with the water before cooking the pongal will add more flavor to the pongal.

Marble Cake

Hello All....a few days back, i baked a marble cake for my sweet daughter and it was so yummy yummy!!! She loved it ...ya ya ..I can hear you saying " We should be saying that !!! " Ok fine here s the recipe. Try it and let me know how was the cake ...

So here's what u'll need for making Marble Cake:

Ingredients:
All Purpose Flour - 2 cups
Butter 200 grams or 1 stick
Powdered Sugar - 2 and 1/4 cups
Egg - 2 or 3
Salt - 1 pinch
Baking Powder - 1 tbsp
Baking Soda - 1/2 tbsp
Cocoa powder ( 4 to 5 tbsps)
vanilla essence - few drops
milk - 1 Cup( optional)
Sour creme - optional

Fo the Cake:

• In a Bowl, put the butter and beat it nicelyYou can either use an electric mixer or hand mix it with a spatula. Beat it till it is soft and creamy.


• Then add powdered sugar and blend it nicely. Set it aside.


• Now seperate the egg yoke from egg white in two seperate bowls. Beat the egg white till they are very very fluffy. The Fluffier the egg white , softer the cake becomes. ( secret tip for making soft cakes....hmmm ) Also beat the egg yoke and keep aside.


• Seive the flour along with baking powder and baking soda and keep aside.


• Now, To the butter mix, add one spoon flour mix and then add one spoon egg mix.


• Keep adding flour and egg in alternating fashion.


• Remember to mix the batter only in One direction... this will prevent lumps from forming.


• Once everything is mixed, add required amount milk to bring the batter to the required consistency. Not very thick and not thin too. Milk gives a good flavour and texture to the cake too. However, adding milk is optional.


• You can also add lil sour creme. This also gives a good flavour to the cake.


• Add Vanilla essence to the batter.Mean while, prehaet your oven for atleast 15 mins at 400degree F.


• Now, In another bowl place half the batter and add cocoa powder to the batter in one bowl. If you want more chocolate, add more cocoa powder ( not much to make it sour though)...


• Now you have two bowls, one with basic cake batter and another with the chocolate cake batter. Apply some butter to the vessel in which you are going to bake the cake and place a baking sheet to prevent the cake from sticking to the bottom.


• Pour lil of the basic cake batter and lil of the chocolate cake batter, side by side. Like one spoon of basic cake batter and then one spoon of chocolate cake batter. Make sure the batter does nt get mixed.


• Place then in alternating fashion. Once done, using a fork, swirl around from one side of the other, only in one direction. ( only once) .


• Bake the cake in the oven for around 40 to 45 mins. To check if the cake is baked, use a chop stick or any other stick or knife and pierce in the centre of the cake. If the stick/ knife comes out clean and clear your cake is ready ...:)


• Remove the cake from the oven and give it a standing time of 10 mins. Your yummy marble cake is now ready to be enjoyed and relished !!! ...Enjoy your cake and do let me know your comments!!!Ill make sure i post some pics of the cakes next time i bake....

Tips:

1. While preparing the batter, mix only in one direction in order to avoid lumps.


2. Add milk and/or sour creme to give a nice flavor to the cake.


3. You can also add chunks of chocolate pieces to the batter while adding to baking pan.


4. To this basic cake batter, you can add even nuts, like walnuts, pineapple, banana etc. anything ...

Enjoy your freshly baked Marble Cake ...