Coconut Cake with Wheat Flour

INGREDIENTS:

Makes about:8 pieces
1 1/2 cup Wheat Flour

1 teaspoon Baking powder

3/4 teaspoon Baking soda
1/2 cup Toasted coconut

1 pinch salt

1/3 cup Oil

1 cup Coconut milk

1 1/4 cup Brown sugar / Jaggery (Loosely packed)

1 teaspoon Lemon Juice

1 teaspoon Vanilla essence

1/4 cup Sliced Almonds / nuts (optional)

PROCEDURE:

1. Preheat the oven to 350F for 10 mins.
2. Heat tawa and salute the shredded coconut for a while.

3. Dry ingredients mixture: 

   Sift together the flour, baking soda and baking powder. Add salt and tosted coconut.

4. Wet ingredients mixture: 

   Mix Oil, Coconut milk, Brown sugar, Lemon juice, Vanilla essence well.

5. Pour dry ingredients mixture to wet ingredients mixture slowly and give it a mix.

6. Grease a baking pan with oil and line it with parchment paper. Pour the prepared batter in the pan. Tap the pan gently once or twice to remove any big air bubbles.

7. Bake for 30-35 minutes or the toothpick inserted comes out clean. Let it cool down for 10 minutes and then invert the cake over an wire rack and let it cool completely.

NOTES:

1. I have added Almonds to the batter by spreading it on the bottom of the pan and few on top.

2. The original recipe is here.

Palak Rice

INGREDIENTS:
Serves:2
To temper
2 teaspoons Ghee/Oil
1 inch piece Cinnamon (I used 1/2 teaspoon cinnamon powder)
1 Cardamon
1 Clove
1 or 2 Green chillies (paste)
7-8 Cashews (Optional)

1 small onion
2 cups Palak leaves (paste)
3/4 cup Peas

1 teaspoon pepper powder
Salt to taste

1 cup Rice
2 cups water

Lemon juice


PROCEDURE:
1. Immerse the palak leaves in boiling water for 2 minutes. Drain out and grind to paste with green chillies using mixer. Save the water to cook rice.
2. In a pressure cooker add the ingredients in the same sequence as listed above giving a continuous stir. Saute for a while.
3. Add rice and saved water, close the lid and let it whistle twice in a medium high flame.
4. Once the cooker cools down add lemon juice.

NOTES:
1. Use Basmathi rice to make it pulao style.
2. Omit Cinnamon/Garam masala to make it simple rice.

Menthe Hittu

INGREDIENTS:
1/2 cup Chana dal
1/4 cup Toor dal
1/4 cup Urad dal
1/4 cup Moong dal
2 teaspoons coriander seeds
1 teaspoon cumin seeds
1 teaspoon pepper
1/2 teaspoon fenugreek seeds
1/2 teaspoon turmeric powder

1/4 teaspoon asafoetida

2 teaspoon(approx) salt


PROCEDURE:
1. Dry roast all the ingredients (except salt).
2. When everything comes to room temperature, grind to powder along with salt.
3. Store in an airtight container. Serve with hot rice and ghee.


NOTES:
1. The original recipe is here.

Sambar Powder / Huli Pudi

INGREDIENTS:
2 cup Coriander seeds 
200 Red chilies (Byadagi)
1 cup Urad dal
1/2 cup Chana dal
1/2 cup or little less Cumin seeds
3 tablespoons Fenugreek seeds

1 teaspoon Asafoetida

 Curryleaves (Optional)

PROCEDURE:
1. Dry roast all the ingredients.
2. When everything comes to room temperature, grind to powder.
3. Store in an airtight container. Use when you make Sambar(Huli) with any vegetable or leaves.

NOTES:
1. The original recipe is here. -Cookwithsmile

Rasam Powder / Sarina Pudi

INGREDIENTS:30 Red chilies (Byadagi)
30 Red chilies (Guntur or any spicy ones)
15 Red chilies (Kashmiri for Colour)


1 cup Coriander seeds 
1/4 cup Cumin seeds
1/4 cup Fenugreek seeds

1/2 teaspoon Asafoetida

2 strings Curryleaves (Optional)

PROCEDURE:

1. Dry roast all the ingredients.
2. When everything comes to room temperature, grind to fine powder.
3. Store in an airtight container. Use when making Rasam with tomato.

NOTES:
1. The original recipe is here. -Cook with smile

Orange Cake

INGREDIENTS:
Makes about:8 pieces
1 1/4 cup All purpose Flour
1 teaspoon Baking powder
1/2 teaspoon Baking soda
1/2 teaspoon Orange zest

1/2 cup Butter/oil
1 cup minus 2 Tablespoon Condensed milk
1/2 cup Orange juice
3 Tablespoon Powdered Sugar
1 teaspoon Lemon Juice
1 teaspoon Vanilla essence


PROCEDURE:
1. Preheat the oven to 350F for 10 mins.
2. Dry ingredients mixture:
    Sift together the flour, baking soda and baking powder. Add the orange zest. You can just peel the orange part of the fruit skin to get the zest. 

3. Wet ingredients mixture:
    Melt the butter, mix Condensed milk, Orange juice, sugar, Lemon juice and Vanilla essence. 

4. Pour dry ingredients mixture to wet ingredients mixture and give it a mix.
5. Grease a baking pan with butter and dust with some flour. Pour the prepared batter in the pan. Tap the pan gently once or twice to remove any big air bubbles.
6. Bake for 30 minutes or the toothpick inserted comes out clean. Let it cool down for 10 minutes and then invert the cake over an wire rack and let it cool completely before you begin icing.


NOTES:
1. I used Butter cream Vanilla frosting for the decoration.
2. Added few drops of orange food colour to the cake batter.
3. The original recipe is here.

Methi Peas Pulao

INGREDIENTS:
Serves:2

To temper
2 teaspoons Ghee/Oil
1 inch piece Cinnamon (I used 1/2 teaspoon cinnamon powder)
1 Cardamon
1 Cloves
1 inch piece Ginger (Grated)
2 Garlic cloves (finely chopped) 
1 or 2 Green chillies
7-8 Cashews (Optional)

1 small Onion( cut lengthwise)
1 cup Methi leaves(do not chop)
3/4 cup Peas

1 teaspoon Red chili powder
3/4 teaspoon Coriander powder
1/2 teaspoon Amchoor powder
Salt to taste

1 cup Basmathi rice
1 1/2 cup water

Lemon juice (optional)


PROCEDURE:
1. Soak Basmathi rice in warm water at least for 20 mins.
2. In a pressure cooker add the ingredients in the same sequence as listed above giving a continuous stir.
3. Saute the methi leaves till it shrinks in size.
4. Add Basmathi rice and water, close the lid and let it whistle once in a medium high flame.
5. Once the cooker cools down add lemon juice if needed.

NOTES:
1. Soaking Basmathi rice is must and always use less water to cook Basmati rice.
2. You can add coconut milk for enriched taste.

Coconut oatmeal cookies

INGREDIENTS:
Yields: 21 cookies
1 cup All purpose Flour
1/2 teaspoon Baking Soda
1/8 teaspoon Salt
1 cup Shredded Coconut (unsweetened)
1 cup Quick cooking Oats

1/2 cup Butter
3/4 cup Granulated sugar( I used brown sugar)
2 tablespoons Honey(Optional)


PROCEDURE:
1. Preheat the oven to 350F for 15 mins.
2. Dry ingredients mixture: 
    Sift together the flour, baking soda and salt.Stir in the coconut and oats.
3. Wet ingredients mixture: 
    Melt the butter, mix sugar and honey.
4. Pour dry ingredients mixture to wet ingredients mixture and mix well with hand to form  dough.
5. Roll into small lemon sized balls and place 1 inch apart on the baking sheet and flatten slightly with a fork.
6. Bake for 15-20 minutes or until golden brown. Let the cookies cool on the sheets until they firm slightly.

NOTES:
1. Freezing the dough for about half an hour avoid the cookies spreading too much.
2. Adjust sugar according to your taste and sweetness of the shredded coconut.
3. The original recipe is here.

Alu Methi Parata

INGREDIENTS:

Serves:2

For dough:

2 cups wheat flour
1 teaspoon oil
salt
warm water

For Stuffing:
1 teaspoon Oil
1/4 teaspoon Mustard seeds
1/4 teaspoon Urad dal

1 inch piece Ginger (Garted)

1/4 spoon Turmeric powder

1/4 spoon Asafoetida

2-3 Green chillies (finely chopped)

1 cup Methi leaves

3 large Boiled and mashed Potato
1 teaspoon Amchoor powder
Salt to taste
Water if needed

PROCEDURE:

1. Prepare the stuffing in a sauce pan by adding the ingredients in the same sequence as listed above giving a continuous stir. Let it cool down.

2. Make double sized balls out of the dough than stuffing. 

3. Roll the dough ball to a thick,palm sized circle.
4. Keep the stuffing in the middle and cover it from all sides towards the middle and press to a patty.
5. Dust the platform with flour and roll as thin as possible so that the dough covers the stuffing as a thin layer.
6. Heat tawa and cook the parathas both sides in medium low flame,add oil as needed,till golden brown spots appear. If needed, press the parathas gently with the spatula to ensure even cooking.

NOTES:

1. If you don't have Methi leaves, Just Alu parata can be prepared by this method.

Oats crackers

INGREDIENTS:
Yields: 25 crackers
3/4 cup Wheat flour

1/2 cup Oats

1 teaspoon Sesame seeds

1/8 teaspoon Pepper powder

1/4 teaspoon Mixed Dried Herbs

1 tablespoon Coriander leaves

1 small Onion (Finely chopped)

Salt to taste

5 tablespoons  Olive oil

Water as needed about 1/2 cup

PROCEDURE:
1. Preheat the oven to 350F for 10 mins.
2. In a mixing bowl add all the other ingredients except water.
3. Mix well, if it will look crumbly then add water slowly little by little to form a dough.If it doesn't gather together then add little more water. 
4. Lay a butter paper on a rolling board and take half of the dough and roll it to 1/4 inch thickness and cut into desired shapes.Gather the extras , combine with remaining dough and repeat the same process. Prick holes with a fork to avoid the crackers from puffing.Transfer the crackers to the baking tray with butter paper. Brush the crackers with milk / oil.
5. Then bake the crackers at the same temperature for 20mins or until the crackers are golden brown. Cool down and store in airtight container.


NOTES:
1. Do not freeze or refrigerate the dough.
2. The original recipe is here.

Banana Carrot cake

INGREDIENTS:

Makes about:10 -12 pieces
1 cup All purpose flour
1/2 cup Wheat flour
2 teaspoons Baking powder
1 cup Grated Carrot
1 teaspoon Freshly ground Cardamom powder
1/4 teaspoon Salt

1 cup Mashed Banana (approx 2 bananas)
1/2 cup Oil
1 cup Sugar
1 tablespoon Raisins

PROCEDURE:

1. Preheat the oven to 350F for 10 mins.

2. Dry ingredients mixture: 

   Sift together the flour and baking powder.

3. Wet ingredients mixture: 

    Mash well the bananas and add oil,sugar and raisins.

4. Pour dry ingredients mixture slowly to wet ingredients mixture and give it a mix. 
5. Add the carrot, salt and cardamom powder and mix.

6. Grease a baking pan with butter and dust with some flour. Pour the prepared batter in the pan. Tap the pan gently once or twice to remove any big air bubbles.

7. Bake for 30 minutes or the toothpick inserted comes out clean. Let it cool down for 10 minutes and then invert the cake over an wire rack and let it cool completely before you begin icing.

NOTES:

1. The original recipe is here.

Blueberry muffins

INGREDIENTS:

Makes about:10 -12
1 1/2 cup minus 3 tablespoons All purpose flour
3 tablespoons Corn flour
1 teaspoon Baking powder
1/2 teaspoon Baking soda
1 cup Curd/Yogurt
1/2 cup Oil
3/4 cup Sugar
1 teaspoon Vanilla essence

1 cup Blueberries

PROCEDURE:

1. Preheat the oven to 350F for 10 mins.

2. Dry ingredients mixture: 

    Sieve together the flours, baking soda and baking powder.

3. Wet ingredients mixture: 

    Mix well curd, oil, sugar and vanilla essence.

4. Pour dry ingredients mixture slowly to wet ingredients mixture and give it a mix. 

5. Wash the blueberries, pat dry it using kitchen towel/ tissue. Dust it with 1 or two tsp of flour(maida) and add it to the mixed batter and mix evenly.

6. Line the muffin tray with liners and spoon 3/4th of the liner with the batter. Bake for 18-20 minutes or until a toothpick inserted comes out clean.

7. Cool over a wire rack completely before icing.

NOTES:

1. The original recipe is here.

Nippattu

INGREDIENTS:

1 1/2 cup All purpose flour
1/2 cup Rice flour
2 tablespoon Semolina(fine Sooji)
1/2 cup Roasted Groundnuts (coarsely ground)
3 teaspoon Sesame seeds
1/4 teaspoon Red chili powder
1 teaspoon Sugar

1/3 cup Oil
3 tablespoon Butter

1 Onion(finely chopped)
3 to 5 Green chillies (finely chopped)
1/2 cup Coriander leaves (finely chopped)
1/2 cup Curry leaves(finely chopped)

Salt to taste
1/4 cup Warm water or as required


PROCEDURE:
1. Preheat the oven to 350F for 10 mins.
2. In a mixing bowl add all the other ingredients except water.
3. Mix well, then add water slowly little by little to form a dough.If it doesn't gather together then add little more water.
4. Cover the dough and let it stay for about 30 minutes .
5. Lay a butter paper on a rolling board and take half of the dough and roll it to 1/4 inch thickness and cut into round shapes. Gather the extras , combine with remaining dough and repeat the same process.
6. Dip fingers in water while flattening the balls. This prevents the nippattu from sticking to hands. Prick on the circular discs with fork before keeping them in the oven.
7. Bake for about 20 minutes till golden brown in colour. (Check once after 15 minutes to check the status of the nippatu..Make sure you do not over burn it.)

NOTES:
1. Do not freeze or refrigerate the dough.
2. The original recipe is here.

Banana bread

INGREDIENTS:

Makes about: 8 pieces
1 cup Whole wheat flour

1 teaspoon Baking soda

2 big cup Over-ripe mashed Banana (1 cup after mashing)

1/2 cup Milk
1/2 cup Honey
1/4 cup Oil
1 teaspoon Vanilla extract

1/4 cup Sliced Almonds

PROCEDURE:

1. Preheat the oven to 350F for 10 mins.
2. Dry ingredients mixture:
    Sieve together flour and soda.
3. Wet ingredients mixture:
    Mash the bananas and add honey, milk, oil, vanilla extract. Beat well till everything is mixed.
4. Spread half the almonds in the bottom of the prepared pan. Now pour the batter, spread remaining almonds on top.
5. Pour dry ingredients mixture slowly to wet ingredients mixture and give it a mix.
6. Grease a baking pan with butter and dust with some flour. Pour the prepared batter in the pan.Tap the pan gently once or twice to remove any big air bubbles.
7. Bake for 30 minutes or the toothpick inserted comes out clean. Let it cool down for 10 minutes and then invert the cake over an wire rack. Tastes good hot or cold.

NOTES:

1. The original recipe is here.
2. This is a super hit recipe and my neighbor friends told it tastes similar to the famous Starbucks Banana nut bread.

Dates cake

INGREDIENTS:

Makes about: 8 pieces
1 cup All purpose flour 

1 teaspoon Baking soda

18 Dates(Khajoor)
3/4 cup Milk
3/4 cup Sugar

1/2 cup Oil

PROCEDURE:
1. Preheat the oven to 350F for 10 mins.
2. Dry ingredients mixture:
    Sieve together flour and soda.
3. Wet ingredients mixture:
    Heat milk and dates for few minutes or microwave them so that dates becomes soft and help in grinding. Remove the seeds. Add sugar and grind them to a smooth paste along with the milk in which it is soaked in. Add oil and mix.

4. Pour dry ingredients mixture slowly to wet ingredients mixture and give it a mix. Add the nuts and mix.

5. Grease a baking pan with butter and dust with some flour. Pour the prepared batter in the pan.Tap the pan gently once or twice to remove any big air bubbles.

6. Bake for 40 minutes or the toothpick inserted comes out clean. Let it cool down for 10 minutes and then invert the cake over an wire rack and let it cool completely before you begin icing.

NOTES:
1. The color of the cake largely depends on the dates used.
2. I used butter cream method of frosting in the pic.
3. The original recipe is here.

Orange Cornmeal cookies

INGREDIENTS:
Yields: 24 cookies
1 1/4 cup All purpose Flour
1/2 cup Cornmeal
1/4 teaspoon Salt

1/2 cup Butter
3/4 cup Powdered sugar
2 tablespoons Orange juice
1 teaspoon Orange zest
Curd (if needed)
Rasins or other Dryfruits (optional)


PROCEDURE:
1. Preheat the oven to 350F for 10 mins.
2. Dry ingredients mixture: 
    Mix well flours and salt.
3. Wet ingredients mixture: 
    Melt the butter, mix sugar. Add Orange juice, zest, dry fruits. Zest can be get by peeling the orange part of the fruit using peeler.
4. Pour dry ingredients mixture to wet ingredients mixture and mix well with hand to form  dough. Use curd if needed to make a smooth dough.
5. Roll into small lemon sized balls and place 1 inch apart on the baking sheet and flatten slightly with a fork.
6. Bake for 15-20 minutes or until the cookies are lightly browned. Let the cookies cool on the sheets until they firm slightly.

NOTES:
1. No need to freeze the dough.
2. Adjust sugar according to your taste.
3. The original recipe is here.

Chocochip cookies

INGREDIENTS:

Yields: 16 cookies

1 cup + 2 tablespoon All purpose Flour
1/2 teaspoon Baking Soda
1/4 teaspoon Salt

1/2 cup Butter
1/4 cup Granulated sugar
1/4 cup Brown sugar
1/2 teaspoon Vanilla extract
2 teaspoons Milk

1 tablespoon Unsweetened Cocoa powder
1/2 cup Choco chips

PROCEDURE:

1. Preheat the oven to 350F for 10 mins.

2. Dry ingredients mixture: 

    Sift together the flour, baking soda and salt.

3. Wet ingredients mixture: 

    Melt the butter, mix sugar and Vanilla extract.

4. Pour dry ingredients mixture to wet ingredients mixture and mix well with hand to form  dough. Add milk to bind all together. Mix choco chips.

5. Divide the dough into two parts. For one half mix cocoa powder.

6. Roll into small lemon sized balls, stick together white and chocolate balls together, flatten slightly using palm and place 1 inch apart on the baking sheet.

7. Bake for 10-12 minutes or until the cookies are lightly browned. 

8. Once you take out from the oven, stick 2 chaco chips to white part and let the cookies cool on the sheets until they firm slightly.

NOTES:

1. Freezing the dough for about half an hour avoid the cookies spreading too much.

2. The original recipe is here.

Marble cookies

INGREDIENTS:

Yields: 24 cookies

1 cup All purpose flour
1/4 teaspoon Salt

1/2 cup Butter

1 teaspoon Vanilla essence
1/4 cup Sugar

1/4 cup Chocolate Chips 

PROCEDURE:

1. Preheat the oven to 350F for 15 mins.

2. Dry ingredients mixture: 

    Sift the flour, add salt.

3. Wet ingredients mixture: 

    Melt the butter, mix sugar and Vanilla extract.

4. Pour dry ingredients mixture to wet ingredients mixture and mix well with hand to form  dough. 

5. Divide the dough into two parts. For one half melt the chocolate chips in microwave, mix well and knead this into smooth dough.
6. Cover both the dough separately and keep it in the refrigerator for 20 minutes.
7.  After 20 minutes roll the dough , if you need you can add little milk, if the dough is very dry.
8.  Roll both the dough separately and put one on top of the other, roll very gently. Cut into lengthwise and roll each stripes into small lemon sized balls using palm. Flatten them slightly.

9. Bake for 10-12 minutes or until the cookies are lightly browned and let the cookies cool on the sheets until they firm slightly.

Cornflakes cookies

INGREDIENTS:
Yields: 12 cookies
1/2 cup All purpose Flour
1/2 cup + 1/4 cup Cornflakes
1/8 teaspoon Baking Powder
1/8 teaspoon Salt

1/4 cup Butter
1/4 cup Granulated sugar
1/4 teaspoon Vanilla Essence

PROCEDURE:
1. Preheat the oven to 350F for 10 mins.
2. Coarsely grind the cornflakes using mixer.
3. Dry ingredients mixture: 
    Sift together the flour, baking powder and salt. Add the 1/2 cup cornflakes powder.
4. Wet ingredients mixture: 
    Melt the butter, mix sugar and Vanilla Essence.
5. Pour dry ingredients mixture to wet ingredients mixture and mix well with hand to form  dough.
6. Roll into small lemon sized balls and flatten slightly using your palm.
7. Dip it in cornflakes powder (1/4 cup) and place 1 inch apart on the baking sheet 
8. Bake for 15-20 minutes or until the edges start browning. Let the cookies cool on the sheets until they firm slightly.

NOTES:
1. Freezing the dough for about half an hour avoid the cookies spreading too much.
2. Use water to kneed the dough if it is too stiff.
3. The original recipe is here.

Strawberry-Banana muffins

INGREDIENTS:

Makes about:10 -12

1/2 cup Wheat Flour

1/2 cup All Purpose Flour
1/2 teaspoon Baking Soda
1/2 teaspoon Baking Powder

1/2 a Large one Ripe Banana
1/2 cup Sugar
1/4 cup Oil
1 teaspoon Vanilla essence
1/2 cup Curd

1 cup Strawberries(chopped)
1 tablespoon Milk (optional)

PROCEDURE:

1. Preheat the oven to 350F for 10 mins.

2. Dry ingredients mixture: 

   Sieve together the flours, baking soda and baking powder.

3. Wet ingredients mixture: 

    Mash the banana and Mix well curd,oil,sugar and vanilla essence.

4. Pour dry ingredients mixture slowly to wet ingredients mixture and give 

    it a mix. 

5. Wash the strawberries, chop it roughly and add it to the mixed batter.

6. Line the muffin tray with liners and spoon 3/4th of the liner with the 

    batter. Bake for 18-20 minutes or until a toothpick inserted comes out clean.

7. Cool over a wire rack completely before icing.

NOTES:

1. The original recipe is here.
2. I have only one muffin in the pic, rest I served to American guests :). I am glad that they liked it :)

Strawberry cookies

INGREDIENTS:
Yields: 22 cookies
1 1/2 cups All purpose flour

1/4 teaspoon Baking powder

A pinch of Salt

4 tablespoon unsalted butter
9-10 tablespoon granulated white sugar
1 teaspoon vanilla extract

3 tablespoon thick crushed fresh strawberry mix [homemade by crushing strawberries with 1 teaspoon of milk [if required]+2 drops of pink food color] [the quantity of strawberry mix will vary depending upon the consistency,please be judgemental]

PROCEDURE:
1. Preheat the oven to 350F for 10 mins.
2. Dry ingredients mixture: 
    Sift together the flour, baking powder and salt.
3. Wet ingredients mixture: 
    Melt the butter, mix sugar, vanilla extract and crushed strawberry.
4. Pour dry ingredients mixture to wet ingredients mixture and mix well with hand to form  dough. You might need to oil your hands and bring the dough together.
5. Freeze the dough for an about one hour.
6. Roll into small lemon sized balls, flatten sightly using palm and place 1 inch apart on the baking sheet.
7. Bake for 10-12 minutes or until the cookie bases are browned. Let the cookies cool on the sheets until they firm slightly.

NOTES:
1. Freezing is must for this recipe.
2. Adjust sugar according to your taste.
3. The original recipe is here.