Dahi Bhindi/Okra

Dahi Bhindi/Okra:-

This recipe contains fried crispy Bhindi in dahi,cashew gravy, South indian style,very yummy very easy. This recipe is passed around to me from one of my best friend . First i tried this recipe for one of my other best friend  :)  on her farewell dinner, She loved it very much.  And have prepared third time in my friends potluck and everybody want me to share this recipe with them And my husband loves it too,so now this is one of  the routine recipe in my kitchen.  A big thanks to my friend  for passing this wonderful recipe to me.Must try it and please don't forget to share your experiences with me through comments. So here is the recipe for my friends.

Ingredients:-
1) Bhindi/Okra 250 gm to 300 gm
2) Medium size onions 2 nos.(Finely chopped)
3) Small size tomatoes 2 nos.( Pureed)
4) Cashews 10 to 15 nos.( Soaked in water for 2 to 3 hours)
5) Ginger paste/finely grated 1 teaspoon
6) Garlic Paste/finely grated 1 teaspoon
7) Yogurt 1/2 cup
8) Fresh Cream 1 tablespoon ( Optional)
9) Dry grated/desiccated coconut 2 tablespoons
10) Urad dal/black gram  1 tea spoon ( I used the one without skin)
11) Cumin seeds 1 teaspoon
12) Mustard seeds 1 teaspoon
13) Garam masala 1 teaspoon
14) Red chili powder 1 teaspoon
15) Turmeric powder 1/4 teaspoon
16) Whole red chilies 2 to 4 nos.
17) Water 1/2 cup
18) Oil 7 to 8 tablespoons                                                                 
19) Oil for frying bhindi
Method:-
1) Heat oil in a kadai/pan,add mustard seeds,cumin seeds,allow them to sizzle
2) Add in curry leaves,urad dal stir well for 2 seconds
3) Add in chopped onions,cook till golden brown
4) Add red chili powder give it a stir and add in tomato puree
5) By the time tomato puree gets cooked, grind together soaked cashews and coconut to a smooth paste
6) When the oil starts to separate,add in garam masala turmeric powder and the coconut cashew paste.
7) Mix well and cook for 3 minutes, add in salt.
8) Beat the yogurt to a smooth consistency,turn off the heat, add the yogurt,mix well
9) Turn on the heat on low flame and add in water in small amount as required .( The water needed is depends upon the yogurt consistency,so be careful while adding the water into it.)
11) And cook for 3 minutes. The gravy is ready
12) Wash and pat dry bhindi and Cut it in two parts or you can cut it in two halfs (Refer the picture)or you can use the whole bhindi ,as you prefer.
13) Heat oil in a kadhai pan , add the bhindi one by one and fry till golden brown,do not burn.and remove on the paper towel.
14) And add it to the gravy.
15) lastly fry the red chilies and add to the gravy.(Instead You can add the red chilies at the beginning before adding the chopped onions in to the oil )
16) Dahi Bhindi is ready, serve with chapati or rice. Enjoy!..

Chocolate cake

Chocolate Cake(Egg less):-  

I have tried this cake for my son, as he loves chocolate cake,and the day i decided to bake the cake,it came to my notice that on the day my younger brothers birthday is there ,so it gave me double energy to try this.And believe me this turned out really good than i expected.The taste is like chocolate mud cake. I loved this cake,and all my friends who have tasted the cake loved it too. This is a must try recipe. So here is the recipe.
Ingredients:-
1) Plain flour/all purpose flour/ Maida 2 cups
2) Granulated sugar 2 cups
3) Baking powder 1 tea spoon
4) Baking soda 2 teaspoons
5) Cocoa Powder 3/4 cup
6) Vanilla extract 1 tea spoon
8) vegetable oil / canola oil 1 cup
9) Hot coffee 1 cup ( That is,mix the 1 tea spoon and 1/4 tea spoon of coffee powder into 1 cup of hot water)
10) Milk 1 cup
11) Silken Tofu 1/2 cup pureed
( Take tofu from packaging and blend it in a hand blender in to a smooth paste)

Ingredients For Frosting/Icing:-

1) Unsalted butter 1 cup
2) Dark chocolate melted (Refer the pictures for how to melt)
3) vanilla extract 1 table spoon

4) salt 1/4 tea spoon
5) Icing sugar 3to4 cups
6) Milk 1/4 cup
7) strong cofee/water/milk 1/4 cup

Method for Baking Cake:-
1) Preheat oven to 325 °Fahrenheit/ 160 °Celsius
2) Grease and flour or place the butter paper/parchment paper into a 22 cm pan or two separate 9 inches pans or u can fill up 6 muffin tray half way and u can use a 8 inch pan for rest of the cake batter.( whatever the pan you r using keep in mind that the pan should be filled up only half way,then only the cake will get enough space for rising. I used 22 cm single pan and after cooling the cake,i cut it in two equal portions)
3) Sift together the flour,salt,baking powder,baking soda,coco powder and sugar into a large mixing bowl.
(The flour will become chocolate in color, i forgot to put the coco powder during sifting,so mine is looking white in the pictures.)
4) Make a well in the center of the sifted flour. Add the canola oil.
5) Add the hot coffee decotion and milk
6) Add the pureed tofu(Remove the tofu from pack using a spoon and blend it into a smooth paste using a blender)and add vanilla extract/ essence.
7) First using a wooden spoon mix together all the ingredients.
8) And then mix it just for 2 to 3 minutes using a hand mixer on low speed.
(Do not over mix.when baking egg less cake the batter should not be over mixed)
9) Pour the batter in the pan whichever you are using, place on middle rack if you are using a single pan ,and if you are using two separate pans place second one the lower rack that means bellow the first one and bake for 45 to 50/55 minutes( by checking in between and if using two separate racks move the second one two the middle rack and first one to the lower rack after 12 to 15 minutes) until a wooden tooth pick inserted in to the center cake comes out clean.(My cake was ready in 55 minutes cooking time depends up on ovens)
10) After the cake is ready take it out from oven ,place it on the cooling rack and let it cool at least for 1.5 hour before removing from the pan, after 1.5 hour run the knife trough the edges of the pan turn it upside down on the cooling rack,and slowly lift the pan and remove the parchment/butter paper.(While turning the cake upside down be extremely care full, chances of breaking the cake are more,so handle it gently)
11) And if your using the spring-clip cake pan then leave it on cooling rack for 1.5 hour ,after 1 .5 hour run the knife through edges and release the clips and remove the ring.And slowly remove the parchment paper/butter paper,after turning the cake upside down on the cooling rack. I used the spring-clip pan ,its very easy to remove the cake from it.
(Refrigerate the cake(do not freeze) by covering into the cling wrap,before icing the cake,so the cake will become stiff and chances of breaking the cake are less while frosting/ icing)

Method for Frosting the Cake:-
(I did the frosting next day the cake baked)
1)Melt the chocolate block using the double boiler method (Refer the pictures for melting the chocolate block)

2)Beat the butter with a electric hand mixer for 1/2 to1 minute or until creamy using a hand mixer on low speed level.
3) Add the melted chocolate, vanilla extract/essence,salt and beat for 1/2 minute
4) Add the 1 cup of icing sugar mix it for 1/2 minute
5) Add the 2 table spoons of milk and 2 table spoons of coffee/water mix it.
6) Add the remaining sugar in 2 to3 portions alternating with milk,coffee,ending with the milk.

7) The frosting should be creamy not watery, if you feel it is becoming watery,adjust the milk and coffee
accordingly.
8) After the frosting is ready,if you baked the cakes in two separate pans then place the puffed side of the cake facing down on a plate and place that plate on a turn table if u have one,if not then place it on a kadhai or pot which you can rotate like a turn table without let falling down the cake .( Be extremely careful while trying this on pot/kadhai)
9)Place the Icing mixture on the cake with a spoon and spread with a flat spatula by turning the table/kadhai/pot gently by moving the spatula backward and forward so that the icing gets spread evenly.
Place the second cake on the top by facing the upper side down and flat side up (If the cake has puffed side then cut out the uneven part gently using the knife to make it flat/balanced) .
10) If u are using one single tin for baking your cake then cut the cake in two equal halves using a big knife(Refer the pictures for cutting),spread the icing on one half and then place the second half on top of it and spread the icing all over the cake.
11) After the cake is covered with icing all over decorate with pilled chocolate flakes and strawberry in the center. You can use your own creative ideas. And the yummy vegan chocolate cake is ready. Enjoy!

Rajasthani Gatte

Rajasthani Gatta Curry:-

Rajasthani Gatta curry is a besan logs in a yogurt gravy, fevourite amongst all in Rajasthan and also mostly all over India,and my husband likes it too.. the new and relief thing to my notice is that my son also started liking it..and thats gave me the enthu for making this Rajasthani gatte. This is my moms recipe.

The recipe is so simple and yummy.

Preparation time:- 20 minutes
Cooking time :- 30 minutes
Ingredients For Gatte:-
1) Gram Flour/Chickpea Flour/Besan 1 cup
2) Red chili powder 1/2 tea spoon
3) Garam Masala 1/2 tea spoon
4) Turmeric powder 1/4 tea spoon
5) Ginger paste 1/2 tea spoon
6) Garlic paste 1/2 tea spoon
7) Green chilies minced 1/2 tea spoon
8) Ghee(Clarified butter) 1 table spoon
9) Yogurt 1/4 cup
10) Water 4 cups
11) Oil 1 table spoon

Ingredients For the Gravy:-
1) Oil 4 table spoons
2) Cumin seeds 1/2 tea spoon
3) Medium Size Tomato pureed 2 numbers
4) Yogurt 1 cup
5) Red chili powder 1/2 tea spoon
6) Turmeric  powder 1/4 tea spoon
7) Garam masala 1/2 tea spoon
8) Coriander powder 1 and 1/2 tea spoons
9) Green chilies minced 1/2 tea spoon
10) Garlic finely grated 1/2 tea spoon
11) Ginger finely grated 1/2 tea spoon
12) Coriander leaves strands few numbers

 Method For Gattas:-
1) In a mixing bowl add gram flour,red chili powder,garam masala,turmeric powder ,salt and mix well
2) Add in Ghee(clarified butter) Mix thoroughly.
3) Add ginger ,garlic paste,minced green chilies and yogurt.
4)Knead to a stiff dough ( During kneading coat your hands with oil/ghee ,as the dough will be sticky)
5) In a deep vessel add the 4 cups of water,and 1 table spoon Oil and bring it to boil.
6) Lightly apply some oils on to your hands ,divide the dough into approximately 3 portions .
7) And roll each ball First in between your hands and later on the wooden chopping board into cylinder shape logs.
8) Drop slowly each log in to the hot boiling water,cover and cook for 15 minutes by stirring in between and after 5 minutes at the beginning.(Cylinders will float up when they are done cooking)
9) Once the logs are ready,remove them from water.(Do not through the water,later we are going to use it in the preparation of gravy.) and allow the logs to cool.
10) After the logs are cooled down, slice them in to 1 and 1/2 inch circles.

Method For Gravy:-
1) In a pan/ Kadhai heat 4 table spoons of oil/ghee,add in cumin seeds,allow them to sizzle
2) Add in ginger paste, garlic paste and minced green chilies, stir for 3 seconds
3) Add in Tomato puree,cook till oil starts to separate and the raw smell of tomatoes disappear.
4) Add red chili powder,turmeric powder,coriander powder,garam masala and mix well.
5)  Add the gattas,mix well and cook for 4 minutes, meanwhile beat the yogurt in a smooth texture.
6) Switch off the heat and slowly pour in the yogurt stirring continuously .( So that gravy wont get curdle)
7) Turn on the heat on medium and add  2 cups of the reserved water from the boiled gattas.
8)  cook for 5to10 minutes
9) Garnish with coriander leaves and serve with chapati  or rice. Enjoy.

Patra/Aloo wadi Curry

Patra/Aloo Wadi Curry:-

This recipe what i made is a very easy curry recipe,Originally its not , Originally in this recipe first u need to make the Aloo wadi/Patra rolls using colocasia leaves (Aloo chi pane in Marathi) which we can get easily in India but as so far, i didn't see them here in Australia.So i have used the frozen Patra for this recipe,which made it easy to prepare this curry. This is a very convenient dish for tifins in the rushy mornings, if u have frozen Patra rolls in your refrigerator. So here is the recipe.

Ingredients:-
1) Medium onion 1 number
( Very finely chopped)
2) Patra roll slices 10 to 12 numbers.
3) Red chili powder 1 tea spoon
4)Turmeric powder 1/4 tea spoon
5) Everest Garam Masala 1 tea spoon
7) Whole garam masala powder 1 tea spoon
( Cloves,cinnamon,green cardamom,black cardamom,Dried lichen(Dagad Phool),Coriander seeds,star anise cumin seeds,red chili, dry roasted and grinded to a fine powder)
6) Cumin seeds 1/2 tea spoon
7) Ginger paste 1/2 tea spoon
8) Garlic paste 1/2 tea spoon
9) Lemon Juice 1/4 tea spoon
10) Sugar 1/2 tea spoon
11) Oil 3 to 4 table spoons
12) Salt to taste ( I needed 1/2 tea spoon)

Method:-
1) Heat oil in a pan/Kadhai
2) Add Cumin seeds,allow them to sizzle.
3) Add chopped onions, fry for 4 minutes add in ginger and garlic paste
4) Fry still it changes to golden brown color
5) Add red chili powder,garam,masala, turmeric powder Stir well
6) Add sugar,mix it .
7) Seperately in a pan heat 1 to 2 table spoon oil and add patra slices and shallow fry till it become golden brown.
8) Add the patra slices in to the onion masala pan/kadhai  mix gently,sprinkle the lime juice,mix gently
9) Finally sprinke 1/4 cup water ,cover and cook for 5 minutes
10) Garnish with chopped coriander Leaves. Serve with chapati.Enjoy.

1 medium size onion
finely chopped

Oil,Ginger and Garlic Paste

Cumin seeds,sugar,chili powder,garam masala,
whole garam masala powder,lemon juice and turmeric powder

Aloo Wadi/Patra slices

Heat Oil

Add the cumin seeds
let it splutter

Add in chopped onions

Add in ginger and garlic paste after 4 minutes

Add chili,masala,sugar mix well
and add shallow fried
patra slices

Mix Gently and sprinkle in lemon juice

Sprinkle Water

Finally add salt

Cover and cook for 5 minutes

Bharwan Baingan/ Bharli Wangi/Stuffed Brinjals

Bharli Wangi/Stuffed Brinjals( Thai baby Eggplants):-

Bharli Wangi/stuffed Brinjals is my Dads fevourite. In this recipe  pea nut powder can also be used but I am replacing it With cashew paste,using cashew paste is totally optional,while using peanut powder add the powder to the grinned onion paste both recipes have there own taste, u can use whatever u like.I like both. So this recipe is for my Dear Dad.
Ingredients:-
1)Brinjals 8to10 numbers
2)Medium onions 2 (sliced length wise)
3)Ginger paste 1/2 teaspoon
4)Garlic paste 1/2 teaspoon
5) Cashews 8 to 10 numbers (Soak in lukewarm water for atleast 1 and 1/2 hour)
6) Red chilli powder 1 teaspoon ( Or as per your taste )
7) Everest Garam masala 1 and 1/2 Teaspoon
8) Home Made black gram masala 1 teaspoon (optional)
9) Everest meat masala 1 and 1/2 teaspoon
10) Turmeric powder 1/4 tea spoon
11) Oil 5 to 6 table spoons
12) Salt to taste

Ingredients to dry roast and powder:- 
1) cloves 2to4 numbers
2) green cardamom 1 number
 3) cinnamon 2 inch piece
4) black cardamom 1 number
5) white poppy seeds 2 tea spoons
6) dry coconut grated 1 table spoon

Method:-
1) Cut the end stem of the whole brinjal and then cut it into 4 slits ( Refer the picture).
    Place them in a bowl full of water.
2) In a pan/kadhai roast the above  whole garam masalas recpectively as Cloves,cinnamon,cardamoms both,roast for 2 minutes, add Poppy seeds roast for 1minute,and add Coconut, roast till it becomes golden. cool it and grind into a powder.
3) Add 1 tea spoon of oil in a pan/kadhai,and roast the onions by stirring in between, till onions become translucent (Refer the picture)
4) When the onions are ready,cool and remove to the grinder pot, add red chilli powder, garam masala,and 1to 2 table spoons of water. Grind it to a smooth paste (Refer the picture)
5) Mix the whole masala powder and the onion paste
6) Stuff the Brinjals with this masala one by one and keep aside
7) Grind the soaked cashews into smooth paste
8) Heat oil in a kadhai or deep pan, add the remaining paste into it and fry till oil starts to separate, Add brinjals and mix gently, stir in  cashew paste ,mix gently add the salt.
9) Add 1/4 cup of water ,(use the water from grinder pot by washing the pot after grinding the cashew paste and onion paste) cover and cook till the brinjals become tender. ( check in between by puting the knife edge to the stem side of the brinjal , because that side is thicker compared to front side)
10) When the brinjals are ready decorate with chopped coriander.And serve with Rice or Chapati. Enjoy.

Strawberry Pancakes

Strawberry Pancakes:-

Strawberry pancakes are my sons favorite, as here its summer in australia strawberries are in season.
These pancakes are very simple and good for sunday brunch and yummy aswell.
so here is the recipe.

Ingredients:-
1) Plain flour/Maida/All purpose Flour 1 cup
2) Sugar 1 teaspoon
3) Baking Powder 2 teaspoons
4) Cinnamon powder 1/4 teaspoon
5) Salt 2 pinches
6) Milk 1 cup
7) Vegetable oil 1 table spoon
8) Butter 2 table spoons
9) Water 1 table spoon
10) Vanilla Extract 1 teaspoon
11) Strawberry Sauce 2 table spoons
12) Mapple syrup as needed
13) Strawberrys  as needed ( I used one 200gm box as my kids loves strawberries and its best when served with lots of strawberries  )

Method for making Strawberry Sauce:-
To make the strawberry Sauce take 2 table spoons of any strawberry jam,(I used ST. DALFOUR Strawberry jam.) to it add 2 table spoons of strawberry syrup (used for milkshakes) and give it a mix ,the strawberry sauce is ready. Or simply u can use strawberry essence and freshly crushed strawberries.

Method For Pancake batter:-
1) In a bowl mix together plain flour,sugar,baking powder and cinnamon powder.
2) To the milk add vegetable oil, vanilla extract,water and mix well.
3) Pour the milk mixture in to the flour mixture slowly and stirring continuously.
4) Mix it  (Do not over mix, lumps are fine.), add the strawberry sauce and give it a quick mix .
5) Leave the mixture for 5 mints.
6) After 5 minutes melt the butter and pour it in to the batter.
7) Wash ,remove the stems from the strawberries and cut them in two halves, deep the strawberrys in mapple syrup so that strawberries get coated all over and look shiny.(Refer the picture)
8) When the griddle or pan is hot enough pour the 2 and half table spoons of batter on it, when the bottom side is brown turn over. Stack the pancakes in a plate, pour the mapple syrup over the pancakes and put the strawberry halves coated with Mapple syrup. Decorate by pouring the strawberry sauce all around the plate making a circle .The yummy fluffy pancakes are ready to it.

                                                                           

Gulabjamun

GULAB JAMUN:-

Gulab jamun is all time fevourite in my family. And i guess very rare people dosent like GulabJamun.
As here in Australia, as per i know....khoya/ mawa for making GulabJamun is not available. And i have tried making khoya at home and tried making GulabJamun with it but no success..so found this perfect recipe.for making GulabJamun using milk powder. So lets start with the ingredients.

Ingredients for Gulab jamun dough:-                   

1) Milk powder 2 cups

2) All purpose flour/ Maida 2 tea spoons

3) Suji/Rawa 2 teaspoons (Soaked in 1 tablespoon of water for 10 minutes)

4) Unsalted Butter 2 teaspoons (Butter should be at room temperature)

5) Baking Powder 1/2 teaspoons

6) Milk approximately 1/4 cup ( Add the milk slowly at a time very little milk is needed)

7) Oil to fry

Ingredients for Sugar Syrup:-

1) Sugar 1 cup

2) Water enough to cover the sugar / approximately 2 cups

3) Few saffron strands

4) cardamom powder 1/4 tea spoon/ can use rose water (or both)

Method For sugar syrup:-

1) Take a deep pan, add sugar ,add water

2) Bring it to boil , add saffron ,stir in between , continue boiling till it becomes a bit liter than one thread consistancy 

Method for GulabJamun :-

1) Mix milk powder, all purpose flour and baking powder

2) Add butter, mix well by rubbing the flour between your palms

3) Drain all the water from soaked suji,and add it to the mixture, mix nicely by rubbing the mixture in ur palms, so that the suji gets mixed well, all over the mixture.

4) Add the milk slowly to make the soft dough.. Gently mix the mixture, do not apply pressure while mixing it. (Refer the picture for dough consistency, when you break one piece from the dough it should be granular inside, refer the photo for exact idea)
5) After the dough is ready, cover it with a damp tissue papaer or cotton cloth for  10 minutes.
6) After 10 minute divide it in small portions or as per the size of GulabJamun you want.( Refer the picture)
7) Roll these portions by pressing in between the palms in to a round dumplings orr u can roll them in oval shape.Many people like oval shape GulabJamuns.whatever you prefer.
8) Heat Oil in a kadhai or deep pan .The oil should be hot to a correct temperature, that can be checked by placing a small piece of dough in to oil,and it should stay at the bottom for 1 second and it should slowly float up, that is the right temperature for frying the GulabJamun.( to evenly fry the GulabJamun rotate the oil in kadhai with a wooden spoon very slowly, and then place the GulabJamun dumplings and keep stiring the oil till the Gulanbjamun becomes redish brown..(Be extremely carefull during stirring the oil as it can spill out from the kadhai onto the gas burner and fumes wil come out )
9) After the gulab jamun are ready place them on kitchen papers for 1to 2 seconds,by the time boil the sugar syrup,after one boil turn off the heat  and then add the Gulab jamuns slowly in the Sugar Syrup. ( The GulabJamun and the Sugar syrup both must be hot..)  Repeat the same for all batches. Remove the first added gulab jamuns in a bowl before boiling the sugar syrup again.
10) we can add more fun in this for kids, by adding the color in the dough.(Have a look at the pictures bellow) I have tried some by adding the pink color in the dough. My son and his friends just loved it,they were sooo amazed,surprised and excited too by seeing the colored  GulabJamuns inside, which made me smile and very very happy. U can serve these colored GulabJamuns as KalaJamun too.

Ingredients for Gulab Jamuns and Sugar Syrup

All ingredients for Gulab Jamuns mix together
and add butter

Pour in the milk little little at one time
and prepare the soft dough

The dough is ready

After the dough is ready check for its right consistency
 by breaking the piece from it which should look like khoya/mawa

Cover the dough for 5 minutes

Divide the dough in to small portions

Rool them in to round dumplings

Check the correct tempreature of oil for frying GulabJamun

Add the GulabJamuns slowly in the Oil

Stir the Oil round and round with a wooden spoon
very gently without spilling the oil out of the Pan

Add the GulabJamuns in to the hot Sugar Syrup when they are golden brown in color

Yummy Gulab Jamuns Ready

These are the colored Gulab Jamuns i tried