Saturday, June 30, 2012

Strawberry Pastry cake



  • 1cup flour
  • 5-6 strawberry
  • 2 egg
  • 1 cup butter,softened
  • 1tsp strawberry Flavour
  • 10/15 Raisins
  • 1tsp baking powder
  • 2-3 pistha (for decoration )
  • 2 Tbsp whipped cream
  • 1/2 cup sugar or( 1/4 sugare according to taste)

Method :
  1. Preheat oven to 350 degrees F (180 degrees C) and  Grease the cake pans.
  2. In a large mixing bowl, with an electric mixer, beat sugar and eggs together until slightly thickened, about 1 minute. Add flour,butter, baking powder, and strawberry extract and beat for another minute, just until the batter is smooth and creamy.
  3. now add raisins and 2 chopped strawberry.
  4.  Don't overbeat. Pour batter into the prepared baking pan(s).
  5. Bake in preheated oven for 30 to 40 minutes or until the tops are golden and a toothpick poked into the center of the layer comes out clean. Loosen the sides of the cake from the pan with a thin knife, then turn out onto a rack and cut it in to pastry shape cubes .Let cool completely before covering with frosting,


      6. Now cover it with strawberry flavour whipped cream and decorate it with pistachios and strawberries.




Mullangi Parantha\Radish(Mooli) Parantha

For Stuffing :
  • 2 Radish/ Mooli (bigger one)
  •  4-5 Green chilly, finely chopped
  • 1 tsp cumin seed, crushed
  • 4 tsp finely chopped cilantro leaves
  • asafoetida a pinch
  • 1/2tsp salt
  • ¼ red chili powder
For Dough:
  • 2 cups Wheat flour
  • Salt To taste
  • Water As needed
  • Oil for frying paranthas
1.Take wheat flour and salt. Add water and knead it for soft dough. Cover the dough  and keep it aside for 15 minutes.
2.Peel and grate the radish. Squeeze it ,and drain all the water.
3.Add salt, red chilli powder, green chillies, corainder leaves,asfoetida and mix it well.

4.Take some dough and roll into 2-3 inch , put 2/3tsp of stuffing .

5.Now cover all the side and  Roll again softly into a thick, round parantha.
6.Heat a tawa ( griddle),Put some oil over the paratha on both sides untill it turn in to  crispy and brown.

7.serve the mooli paratha hot with raita or curry.

Lentils Soft Parantha

This Parantha is a good source of protein specially for kids who do not like lentils for some reason when we cooked. so we can use left over lentils like this way and there is a way around to give them protien in their body. Please find below details

  • 1 cup wheat flour
  • 1/2 cup yellow moong Daal(or any cooked lentils)
  • Water (if needed)
  • Salt (liitle bit bcoz in  Daal curry we already have salt)
  • oil  (vegetable oil)

1.mix cooked daal(lentils) with floor and kneed it well tightly

 2. Take some portion of dough and roll it in to the round shape.
 3 Heat the tawa ( griddle), put the daal's paratha and cook on both sides by adding some oil(vegetable  oil) 

 4.Serve hot  daal paratha with curry ,yogurt or any pickle.

    Tips: To make the paratnha very soft no need to mix any water in flour .if u want then u can add little water according to convience.
    I used here leftover lentils .

Tuesday, June 26, 2012

Dhokla In Micowave

    1 cup  Gram flour / Besan1 Tbsp. Curd (not very sour)
    1 cup Water
    1 Tsp. Eno or Cooking/Baking Soda - 1/2 tsp
    For seasoning to be mixed to the batter (to be added just before cooking)

    1 tbsp Oil
    Turmeric a pinch
    salt to taste
    For tempering

    ½ tsp Mustard Seeds
    5-6 Curry leaves
    5 Green chilies
    Cilantro leaves
    ½ cup water
    1tsp sugar
    Lemon(accoding to taste ½ or 1)
    2tsp Oil to be topped on dhoklas


    1.      In the besan add curd, water, and salt now mix it well to get a lump free batter.
    Before mix the Eno                                    After mixed the Eno

2.      In batter add one pouch of Eno and mix it well.
3.      After mixing the Eno it looks Just double .check the difference in both image.
4.      Now pour the mixer in microwave proof dish.
5.      Set the time in microwave for 5 minutes .After 5 minutes check it from toothpick or knife. If the knife comes out clean and does not have any batter sticking, then it’s done.
6.      For seasoning, heat a pan with oil, add curry leaves, mustard seeds and finely chopped green chilies. When mustard starts popping add water, sugar, and lemon.
               7.      Now pour this mixer over the top of dhokla and garnish it with chopped cilantro and serve with green chutney.