~Spicy Mushroom Stir Fry~

Ingredients:

Mushrooms (2 cups) - torn or cut in thin strands

2 onions(medium sized) - chopped

1 tomato - chopped

a few curry leaves

2 green chillies - cut in thin strands

Chilli powder - 2 tsp (or as desired)

Salt - as desired

a pinch of turmeric powder

Oil - 3 tbsp

Method:

Heat oil in a cooking pan. Add onions, curry leaves, green chillies, salt and fry. Then add the mushrooms and stir fry for 3 mins. Now add chilli powder, turmeric powder, mix. Then add the tomatoes and mix well. Now add some water and let the mushrooms cook for 2 mins. Let the water evaporate. Your Spicy Mushroom Stir Fry is now ready to eat!!

(You can also add some soya sauce if you wish)

Tastes good with rice and rottis.

Butter Cake(with frosting) - Step by Step

Ingredients:

Butter - 250g
Sugar - 250g
Plain Flour - 250g
Eggs - 3
Vanilla essence - 1 tsp

Baking Powder - 1 tsp


Add baking powder to the flour and sift to spread the baking powder evenly~

Grind the sugar into powder form.

Beat the butter and powdered sugar together.

Beat well to a smooth and even texture

Add in the eggs and beat until you get a smooth creamy texture.

Add flour and mix with a long spoon until the texture becomes creamy and thick. Don't let lumps form in the mixture.

(Remember: Do not beat the mixture after adding flour or your cake may become hard)

This is the cake batter. You can pour this on the baking tray. I mixed some green food colouring here and there to get a marble cake look on the inside.

Place an oil paper on the baking tray. Do not grease it.

Now pour the cake batter and spread evenly!

In goes the baking tray. Bake uncovered at 250 degrees for 30-40 minutes. You can check if the cake is done by sticking a knife or the other end of a silver spoon on top of the cake. if nothing sticks on, that means the cake is baked enough and ready to be removed from the oven.

Remove the tray from the oven once the cake is baked and let it cool.

This is my frosting:
I simply mixed equal amounts of icing(confectioner's) sugar and butter and added colours of my choice. Would taste good on almost any cake.( including cup cakes)

Spread the frosting on the sake evenly using a spatula or flat knife.

Your cake will look like this once its covered completely with a layer of frosting.

Make it even by gently sliding a spatula on the cake.

You can decorate your cake using nozzles to get different designs. This is the final product I got :) Hope you guys liked it!!

~Masala Rotti~

This is a very simple, yet tasty dish.

Ingredients:

Plain Flour - 2 cups
Water - for kneading
Oil - 2 tsp
Salt - as desired
Chilli powder - 1 tsp (or as desired)
a pinch of turmeric powder
1/2 onion - chopped
2 green chillies - chopped
a few curry leaves - chopped
chopped coriander(optional)
Maldive fish flakes - (optional)


Method:

Mix all ingredients together. Add water and knead to form a smooth dough. 

Take equal sized balls and roll them out evenly.

 Cook both sides on a non stick pan. Masala rotti is ready to eat. Serve with any curry of your choice.

Rolls

Ingredients: (for pancake batter)
1 egg
1 cup flour
½ cup coconut milk
water
Pinch of turmeric powder
pinch of salt

Method:
Whisk the egg and add the rest of the ingredients and blend well. If the batter is too thick add a little water.

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Ingredients: (for filling)
Chopped potatoes – 250g 
Salt-as desired
Minced beef – 200 g / 1 can of salmon fish
Pinch of turmeric powder
Pepper powder – as desired
Ginger garlic paste – 2 tsp
Chopped onions – 2
Chopped Green Chillies – 2
Curry leaves
Oil

Method:
Heat oil in a pan, add chopped onions, green chillies, curry leaves, salt, ginger garlic paste, turmeric powder, minced beef/salmon and sauté for a while. Then add in the chopped potatoes, pepper powder, some water, mix and let it cook for a while. Mix well and let it cool.

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Ingredients: ( for rolls)1 eggbread crumbscooking oil for deep frying

Method:Heat a non stick flat pan. Add 2 table spoons of the prepared batter and make a pancake. Toss on to a board and place a table spoon of the filling in the center. First bend the two sides and then roll up folding the two sides. Continue making the pancakes and rolls. It is important that you make the rolls while the pancake is warm so it would seal well. Now dip the rolls in whisked egg and toss in bread crumbs. Heat the cooking oil and deep fry the rolls. Serve with tomato sauce. :)

Potato Stir Fry

Ingredients:

2 large potatoes - cut in cube shapes
1 onion - chopped
1 tomato - choppes
2 green chillies- cut in thin strands
A few curry leaves
Mustard seeds - 1 tsp
Chilli powder - 2 tsp (or as desired)
Salt - as desired
a pinch of turmeric powder
Water - 1 cup
Oil - 2 tbsp

Method:

Heat oil in a pan. Add mustard seeds and allow to splutter. Then add onions, green chillies, curry leaves, salt and saute well until the onions have turned translucent. Add in the potatoes and stir fry for 5 minutes. Now add tomatoes, chilli powder and turmeric powder and fry for a while. Add water, cover the pan and leave it on low flame until the potatoes have cooked and water has evaporated. Now add Maldive fish powder  (optional), mix well. Potato stir fry is ready.

Best to try with bread, rottis, chappatis or even rice.

Bread Biriyani

Ingredients:

10 slices of bread - torn into small pieces
2 Eggs
1 Onion - chopped
1 tomato - chopped
a few curry leaves
Pepper Powder - 2 tsp (or as desired)
a pinch of turmeric powder
Salt - to taste
Biriyani masala - 2 tsp
Oil - 3 tbsp
2 green chillies (chopped)


Method:

Heat Oil in a cooking pan. Add green chillies, curry leaves, onions and fry for sometime. Then add salt, turmeric powder and mix. Break in the eggs and cook while stirring. Now add pepper powder, Biriyani masala and fry. Add in the bread pieces, mix well and sprinkle some water. Mix well until the bread gets covered with the eggs and spices. Keep on low flame for a while (until you see steam coming out). Spicy Bread Biriyani is ready to eat. Serve hot with omlettes ;)

Biscuit Pudding

INGREDIENTS

200gm tea-biscuits
500ml whole milk
6 tbsp. sugar
pinch of salt
1 tsp. vanilla essence
2 tsp. instant coffee mixed in half cup warm water
3 level tbsp. corn flour/cornstarch
3 level tbsp. cocoa powder

INSTRUCTIONS

First, prepare the coffee mixture. Let it cool to room temperature. Now remove half the biscuits from the packet (100gm) and proceed to dip each one on both sides then lay them out in a dish. Set aside.

Start preparing the pudding. Mix the corn flour and cocoa powder in a small bowl, add a few tbsp. of milk and stir together until you have a smooth paste without any lumps. If you add too much liquid at once, you won’t be able to mix these well so go slow and add only enough milk to get the mixture into a paste.

Pour the rest of the milk into a pot and add the sugar n salt. Bring to the boil then lower the heat and add the vanilla. Then add the cocoa+cornflour paste and keep stirring. The pudding will start to thicken very quickly. Once it is of the consistency of custard…not too thin but not too thick, turn the heat off and take the pot off the stove.

Pour half the hot pudding onto the layered biscuits. You can sprinkle some nuts over this if you want. Now continue dipping the remaining half packet of the biscuits in the coffee as you did before and make another layer over the pudding. Finally pour the remaining pudding over the soaked biscuits and garnish with some nuts of your choice.

Let the biscuit pudding come to room temperature then cover and refrigerate until well-chilled. You can have it as it is, or serve with whipped cream or ice cream.

TIP: If you want a coffee-free version, dip the biscuits in some milk instead of coffee and proceed with the remainder of the recipe as directed.