CARROT PEAS STIR FRY






Vegetables are rich sources of vitamins, minerals and other vital nutrients. So it is necessary that we make them a part of our daily meal, be it breakfast, lunch or dinner. Carrot peas stir fry is a perfect dish that you can have any time of the day by combining it with other staple foods like rice and wheat. You can mix it with plain cooked rice to make carrot rice, make chapathi rolls with this, have it as a side dish with rice and sambar, or even make a sandwich out of this. You can also add other veggies of your choice.

RAJ KACHORI





Raj Kachori is a very popular street food in several parts of India. It has a wonderful blend of flavours and textures - crunchy kachoris filled with sprouts, potatoes, chutneys, yoghurt, and sev. I came across this recipe at Manjula's kitchen. The website has a wonderful collection of vegetarian recipes and cooking videos. For a detailed recipe and video click here.

HOW TO MAKE BLACK FOREST CAKE AT HOME




Black forest cake or Black forest gateau is a very popular and delicious cake in which several layers of chocolate cake are assembled with cream and chopped cherries in between. The cake is then decorated with cream, chocolate shavings and whole cherries. In some places, it is made using liquor obtained from tart cherries. But it can also be prepared using either sugar syrup or orange juice.

SOFT CHOCOLATE CAKE




I have given below the recipe of a basic chocolate sponge cake. You can have it as it is, add frosting of your choice or use it for making a Black forest cake. I made 2 small cakes using this recipe. I used one for making a black forest cake. It came out awesome and resembled the one you get in a bakery. The recipe of Black forest cake can be found here.

MUTTON MASALA




This is a very simple and easy to make dish using very few ingredients. It tastes delicious and is a perfect accompaniment with both rice and rotis.

GUJARATI KITCHEN BY BHANU HAJRATWALA: BOOK REVIEW




Gujarati Kitchen is a book written by Bhanu Hajratwala, a cook par excellence and fondly called as 'Martha Stewart' of Indian cooking by her family and friends. In spite of being born and brought up in the Fiji Islands and having spent her life so far in different countries around the world, she and her family have kept the flavour of traditional Gujarati food intact. In this book she gives a brief introduction about her journey with food and devotes several pages to basic pantry, utensils necessary for cooking, conversion charts and general tips in addition to an enormous collection of traditional Gujarati recipes.

ALOO METHI BIRYANI





This is a new variety of biryani that we tried recently. The addition of methi gives a nice flavour to the biryani. It is easy to cook and gets done in about half an hour. We have cooked the rice and khurma separately and then combined in the final stage.

SPICY POTATO PEAS CUTLET





Cutlets are perfect snack on any day. They are usually prepared using potato as a base and other vegetables are added to enhance its taste and flavour. Here we have made cutlets using potatoes and peas and egg has been used for the outer coating. The egg binds the cutlet well and prevents the potato peas mixture from coming out while deep frying. Even though we have deep fried the cutlets, you can also shallow fry or stir fry to reduce the oil content.

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