Eggless fruit bar

I made this recipe with the  ingredients that had in my hand. However, more nuts and other extotic dry fruits can be added to make it rich. 

Ingredients:

2 cups - maida/all purpose flour

1 cup - brown sugar

1 cup - orange juice

1 cup - dry fruits(candied cherries, tutti frutti,black raisins, yellow raisins)

1/2 cup - cashew nut

1/2 cup - vegetable oil

1/2 cup - curd

1 tsp - baking powder

1/2 tsp - baking soda

Prelude to Kolu/navarathri

Pandemic has eased here in India. Restrictions to travel has also been lifted. But venturing out to buy dolls for this kolu/navarathri was not my idea. So, I decided to try my hand at making dolls using air dry clay. It was very interesting and equally challenging, considering that I had no knowledge of making dolls earlier. However, I learnt the nuances of handling air dry clay from the scratch. Thanks to YouTube. Then, the choice of dolls, costume and jewellery was entirely mine. The outcome was to my  satisfaction. Hence, I hope to make more dolls.   

Handmade dolls

Tender coconut vendor

Lady offering betel leaves and betel nuts

Radha Krishna

Flower vendor

                                     Lady draped in Iyer madisar
 

Roast nuts without oil

Veg Khowsuey

 

This Burmese dish is a creamy soup made with coconut milk, which is combined with rice noodles and stir fried vegetables that is mildly spiced. It is served with several accompaniments like crispy fried onions, peanuts, red chilli paste, fried garlic, lemon etc. 

In fact, you can add any number of vegetables and garnishing of your choice. 

Here, I have made a simpler version of this soup without compromising on its taste and flavour. 

Ingredients:

Blanched mixed vegetables like beans, carrot, peas - 1 cup  

Thick coconut milk - 2 cups

Boiled rice noodles - 2 cups

Sugar - 2 tsp

Salt and oil - as required

For curry paste: 

Grind the following ingredients into fine paste

Chopped onion - 1 cup

Ginger - 1 inch

Turmeric powder - 1/2 tsp

Garlic - few pods

Lemon grass - 2 inch stalk

Roasted peanuts - 2 tsp

For garnishing:

Shredded cheese - 1 cup

Spring onion - 1 cup

Pepper powder - 1 tsp

chilli flakes - 1 tsp

Method:

Heat a kadai or wok. Add little oil. Keep the flame low and add the curry paste. Stir cook for few seconds. Add the blanched vegetables. Stir well till it is coated with the paste. Add the coconut milk, salt and sugar. Check the consistency and add little water if required. Cook for few seconds. It should be creamy and thick.

To serve: 

Take half cup of noodles in a bowl. Pour one cup of the vegetable curry over it. Garnish with Cheese, spring onion, chilli flakes and pepper powder.

Note:

Vegetables like broccoli, zucchini and cauliflower besides mushroom can also be added 

Then, it can be garnished with peanuts, fried garlic, fried onions, lemon juice and different sauces. 

Eggless Choco Cup Cake

Cup cakes are easy to make as they require less time. Besides, it can be served directly in a cup without having to cut it. 

Ingredients:

All purpose flour - 1 cup (200 gm)

Cocoa powder - 4 tbsp

Baking soda 1/2 tsp

Baking powder - 1 tsp

Powdered sugar - 1 cup   

Melted butter or oil - 1/2 cup

Curd - 1/2 cup

Vanilla essence - 1/4 tsp 

Salt - one pinch

Method:

Set the oven and preheat at 180 C. In the meantime, let us prepare the batter for cake. Combine the flour, cocoa powder, baking powder, baking soda and salt together. Sieve it twice.

In a mixing bowl add the sugar, butter and curd. Mix well till the sugar is completely dissolved. Add the dry ingredients and gently mix. Add the vanilla essence. Pour in greased cups and bake for 25 mins at 200 C. 

Grilled vegetable kebabs

Vegetable kebabs are grilled vegetables that are arranged in a skewer sticks. Vegetables are usually marinated with mustard sauce, tomato sauce or chilli sauce before grilling. It is served as starter or as an alternative to salad.

Vegetables used to prepare kebabs include onion, all colour capsicum, tomatoes, cottage cheese besides fruits like pineapple and raw mango.

 

Ingredients:

Onions - 1

Cottage cheese - 50 gm

Capsicum - 1

Tomatoes - 1

Bamboo skewer sticks - 8 to 10

For marination:

Hung curd - 1 cup

Chat masala - 2 tsp

Green chilli paste - 2 tsp

Yellow mustard paste - 1 tsp (optional)

Salt - 1 tsp

Sugar - 1 tsp

Method:

Mix all the ingredients for marination. Check for salt and consistency. It should be thick like idli batter. 

Wash and cut the vegetables and cottage cheese into big chunks. Separate the layers of onions.  Marinate all the vegetables including the cottage cheese. Rest it for half an hour. 

Then, arrange one piece of each item in the skewer sticks. Grill it in a preheated oven at 200 c for 20 minutes. Keep turning the skewer every 5 minutes. Once everything is cooked, remove from the oven and sprinkle some chat masala over it before serving.

Note: 

This can also be grilled over gas stove. Then steel skewers have to be used.    

Vegetable makhanwala

This is a creamy gravy with lot of vegetables. It can be prepared with pink gravy or yellow gravy. I have made this gravy with fresh cream and select vegetables. This is one of my favourite gravies that I often prepare at home. In fact, it is very much like one made in restaurants. Though, it goes well with all flat breads it is best had with lachha parathas. 

Ingredients:

Green peas - 1/4 cup

Diced carrots - 1/2 cup

Chopped beans - 1/2 cup

Cauliflower - 1/2 cup

Cottage cheese - 50 gm

Capsicum - 1

Green chilly - 1

Ginger - 1/2 inch

Garlic - 10 to 15 pods

Onion - 3

Tomatoes - 2

Cashew nut - 2 tsp

Fresh cream - 1 cup

Chopped coriander leaves - 1/ 2 cup

Kitchen king masala powder - 5 tsp

Turmeric powder - 2 tsp

Sambhar powder - 1 tsp

Dried fenugreek leaves - 2 tsp

Sugar - 1 tsp

Salt to taste

Oil as required

Method:

Toast the cottage cheese in little oil. Cool and cut into cubes. Set aside.

Blanch the carrots, cauliflower, green peas and beans. Set aside.

Chop the onion, ginger, green chilly and tomatoes finely.

Place the chopped onion, ginger, green chilly and garlic in a fry pan. Add little oil and fry them. When the onions turn translucent, add the tomatoes, salt and sugar. Cook for few seconds till the tomatoes become mushy. Add the cashew nuts and remove from the flame. Once it is cooled completely, grind them to a smooth paste.

In another frying pan, heat some oil. Add the dried fenugreek leaves. When it changes colour, remove from fire and add all the powders. Stir fry for few seconds. Then, add the blanched vegetables, cottage cheese, capsicum, ground paste and fresh cream. Adjust the salt and cook on medium flame till everything is blended well. Garnish with coriander leaves.

        Note: I have not added potatoes. However, it can also be added if you want.