Kuih Lapis

Kuih Lapis

 (Steamed Layer Cake)

Ingredient-

60 gm rice flour
30 gm tapioca flour
100 gm sugar
a pinch of salt
rose essence
200 ml coconut milk
pink colour

Method-

Blend all the above Ingredient except color to smooth paste, then divide in to two portion one portion with pink color and the other one with out color, grease with coconut oil 16 cm X 16 cm tray, pour red color mixture first in to the tray, once it cooked pour the plain mixture on top of the cooked mixture, do like this till the mixture complete, once all is cooked, remove and cool and cut to square shape.

Green Peas Masala simplified

Ingredient-

1 cup Green peas soaked over night or fresh
1 onion slice
2 tomato slice
1/4 tsp cumin
1/4 garam masala
1 tsp ginger garlic paste
2 tsp red chili powder
2 tsp coriander powder
Coriander leaves for garnish

Method-

Take pressure cooker add oil, saute cumin add saute onion till transparent add ginger garlic paste, add tomato slice cook till soft, add red chili powder, coriander powder, add garam masala saute again, now add soaked green peas and cook till 3 whistle. Then remove the half green peas grind to paste then add to the remaining mixture, garnish with Coriander leaves.

Drumstick Leaves Soup

Drumstick Leaves Soup

Ingredient - 

1 cup of Drumstick Leaves blend with 1/2 cup water till smooth 
1 cup water
1/4 tsp cumin
2 pod garlic chopped 
1 tomato
salt
black pepper

Method-

Saute garlic till brown add cumin, add tomato , add Drumstick Leaves paste add water cook till done, add salt black pepper, serve hot

Baked cheese cake

Baked cheese cake

Ingredient-

For the crust-
10 pieces of any biscuits
2 tbs roasted ground nut (opt)
2 tbs oil / butter

Method-

Preheat the oven to 350* F Mix ingredients for making the crust until well combine, Fill into the cheese cake pan and press down firmly Bake for 5- 7 minutes, until lightly browned Allow to completely cool

For Topping-

1 cup thick less sour yogurt / cream cheese
1 egg
1 lemon juice and rind
1/4 cup flour
1/4 cup sugar Sugar or to taste

Method-

Beat egg with sugar till creamy, fold in flour and yogurt alternately, add lemon rind and juice fold again, pour to the crust, and bake till done,

Green Grape Pickle

Green Grape Pickle-

Ingredient-

150 gm grape + 50 gm grape for grind
3 pod garlic chopped
1 inc ginger chopped
1 tsp mustard seed
1/4 tsp Fenugreek seed
1/2 tsp red chili powder
1/4 tsp turmeric powder
Tamarind pulp
salt
Curry leaves

Method-

Roast mustard seed Fenugreek seed, add garlic ginger add curry leaves then add red chili powder turmeric powder cook add water and Tamarind pulp, then add 150 gm grape cook then add grape paste, cook till little bit thick.

Beef Or Mutton Biriyani

Beef Or Mutton Biriyani-

For rice:

500 gm rice
2 pod cardamon
1 inc Cinnamon
1000 ml water more water depend the rice
salt

Method-

In a pressure cooker add 1/2 tsp oil saute cardamon and cinnamon, add salt add water boil, then add rice, cook till two whistle then off the fire. once the steam is over remove the lid.

For Masala.

Ingredient-

500 gm mutton
250 gm onion slice
250 gm tomato slice
1/4 tsp turmeric
2 tsp garlic ginger paste / chopped
2 green chili
1/2 tsp garam masala
1/2 cup mint leaves
1/2 cup coriander leaves
1 tsp fennel seed
2 pod cardamon
1 inc Cinnamon
salt
1/4 tsp sugar

method-

In a pressure cooker add 1 tbs oil saute cardamon and Cinnamon then add onion garlic ginger and crushed green chili then closed the lid cook till one whistle off the fire wait till the steam release, open the cover now add tomato, all spice powder powder, and coriander leaves and mint leaves and the meat close the lid and cook 40 minute ( for beef ) for mutton 20 minute or depend the meat. off the fire wait for the steam release, open the lid, take a non stick pan transfer all the masala to the pan add the masala, then add rice over the masala and simmer the biriyani till set and done.

Spongy Dhokla

Spongy Dhokla 

Ingredient-

For Batter:

150 gm Besan / Chickpea Flour
1 tsp salt
1 juice of lemon
A pinch of turmeric powder
100 ml water

2nd mixing-

1 tsp baking powder + 1/4 tsp baking soda mix together

Method-

Pour approx. 2-3 cups water in steamer at bottom and heat it over medium flame. Make sure that steamer is at least 4-5 minutes heated before placing the tin,

Grease a tin using 1-teaspoon oil. Mix flour, lemon juice, turmeric powder, water and salt in a bowl. Mix them properly into smooth batter. Make sure that there are no lumps. keep for 1 hour,

After 1 hour, Add in baking soda and baking powder in to the batter and stir in one direction for approx. 1 minute. You will notice its size would increase to almost double. pour batter immediately into greased tin and fill it up to 1/2 of the tin

Place tin in steamer and steam for 10-12 minutes.

After 10-12 minutes, insert a knife or toothpick into dhokla and check if it comes out clean. If it does, then it is ready otherwise cook 2-3 minutes more.

Takeout tin from steamer and let them cool for few minutes. Cut fluffy dhokla into small squares using knife.

For Tempering:
1 tablespoons Oil
10-15 Curry Leaves
1/2 teaspoon Mustard Seeds
1 tablespoon Sugar
4 Green Chilies, slit lengthwise and cut into halves
2 tablespoons chopped Coriander Leaves
2 tablespoons grated Fresh Coconut
1 pinch Asafoetida (hing)
1/3 cup Water

Heat 2 tablespoons oil in a small pan or tempering pan. Add mustard seeds and asafoetida. When seeds begin to crackle, add curry leaves and green chilies, saute them for few seconds.

Add 1/3 cup water and sugar and bring it to boil; let it cook for a minute over high flame. Tempering is ready, pour it over dhokla and toss gently until each dhokla is coated well with tempering.

Garnish with chopped coriander leaves and serve with green coriander chutney.