Low fat Marble Bundt Cake

For recipe please click here.

Gajar Methi

Just love the colors of it. Truly said we eat with our eyes first. At least am like that.

Recipe

I took around 4 medium sized carrots. Diced them small. 4 handful of fenugreek leaves, plucked, washed and chopped.

Heat 2 tbsp oil. I like to use sesame oil. Add asfoetida and cumin. Now add 1 tbsp Coriander powder, 1/2 tsp turmeric, chilli powder and salt to taste. Couple of tsp water so tha spices do notget burned. Now add carrots. Stir them well. Cover the pan with lid and lower the flame. Let it cook for 10 mins. Then add fenugreek leaves stir and cook for 2 mins. Lastly add some dry mango powder. Sabji is ready. I served it with mixed dal and makki ki roti.

Corn Capsicum Fried Rice

I had some leftover zeera pulao . Also some lonely corn that I boiled for lunch but did not eat and a half cut capsicum  stored after using other half for pav bhaji a day earlier. So I decided put three together to tango.

Take around 1.5 tbsp sesame oil. Add 1 tsp each of ginger and garlic paste. I make paste for couple of days together and store in refrigerator. Fresh paste makes a huge difference in flavor. Next add dice capsicum, onion and boiled corn sliced off from the cob. I boil corn by splitting in half , put in pressure cooker with 1/4 cup water and take 2 whistles.

Saute the vegetables on med high flame for couple of minutes next add some salt and some kind of chilli saue. Today I added schezwan sauce. Add about 2 cups of boiled/leftover rice. Mix well serve hot. Tasted pretty good.

Tomato Rasam

This is the first time I made Rasam at home. Unlike the spicy, tangy water served at Udipi this turned out very flavorful. I followed this recipe as such. And yes I used MTR Rasam masala.

Weekend Cooking

French Loaf made with part Atta and part plain flour

Sooji Dhokla

 Chana Chaat

 Chana Chaat served with some sev and Pomegranate seeds

My 5 year old made these cookies in her play kitchen with play doh. How lovely!

Eggless Mini Chocolate/Vanilla Cupcakes

Ingredients:

1 1/4 cups All purpose flour (plain flour/Maida) 

1/4 cup + 2 tbsp Cornstarch

1 Tsp Baking Powder

1/2 Tsp Baking soda

1 Cup Buttermilk (Substitute 1 Cup milk + 1 tbsp Vinegar)

1 1/4  Cup Powdered sugar

1/2 cup Vegetable Oil 

1 Tsp Vanilla extract

2 Tbsp water

Method:

Prepare your cupcake/muffin pan. I have used mini cupcake pan (24) this time but you can very well use regular size (12)cupcake pan.

In a bowl assemble all the dry ingredients the plain flour, cocoa powder, baking powder and soda together and sieve together once.

Pre heat the oven to 180 C/350 F.

In another bowl put in the milk and vinegar and allow it to sit for about five minutes. Put in the sugar and oil and blend If using buttermilk just add sugar and oil to it and mix and blend. Stir in the vanilla extract.

Now put in the sieved dry ingredients into the liquid ingredients, add the additional 2 tbsp water and blend with a hand blender or stand mixer or even just hands until well mixed about 3 to 4 minutes.

With the help of an ice cream scoop or a spoon drop the batter into the cupcake liners and bake for about 20 minutes for regular cupcakes and 10 mins for mini cupcakes. Make sure you don't fill them more than half.

Now, to bake chocolate cupcakes replace cornstarch   with equal amount of cocoa powder and rest of the method will be same.

Quick Broccoli and Cabbage Rice

Not big fans of Broccoli here. Frankly, I have not been around this vegetable much, so not quite aware of possibilities. At most I have been using it in rice dishes and stir fry vegetables like  Vegetable Jal Frezi. Likewise for cabbage I have only few options that can be served . So I paired both cabbage and broccoli here and it resulted in darn good tasting rice.

This recipe is very quick and adds colorful veggies to otherwise simple carbohydrate. I serve it paired with some kind of beans like Rajma (Red Kidney beans), Black Eyed peas etc. Add whatever vegetables you have in fridge.


Ingredients

Approx 2 cup cooked Rice ( I have used Basmati rice. You can use rice of your choice but take care that it                                                is not overcooked)
1/2 cup small broccoli florets
1/2 cup cabbage shredded or diced in small
1/4 cup carrot diced small
1/4 cup green onion chopped small
2 cloves of garlic grated/finely chopped
1 inch piece of ginger grated/finely chopped
1 tbsp lemon juice
handful of cilantro leaves chopped fine
1 tbsp Olive oil
Salt to taste
Green chili to taste


Method
Heat the olive oil in heavy bottom pan. When its warm add green onion. Saute for a minute and add ginger and garlic. On medium heat keep sauteing for another minute and then add all other veggies. On high flame saute them with continuous stirring till tender.  Lower the heat , add green chili and salt. Add cooked rice. Stir well and cover the pan and let it sit for minute or two. Before serving spritz with generous dose of lemon and cilantro.