Vegetable Kurma

Yum

Ingredients:
4 Cups    -   Mixed Vegetables of your choice

For the gravy:

1              -    Onion
1 tsp.        -    Ginger garlic paste
5              -   Green Chilly 
1/3 tsp.     -   Turmeric powder
1 1/2 tsp.  -   Coriander powder
1/2 tsp.     -   Garam masala
1/3 tsp.     -   Pepper powder
1              -   Cardamom
 2             -  Clove
1 stick       -  Cinnamon
 1              -  star anise
1/2 Cup     -  Thick coconut milk
coriander leaves for garnishing
Salt to taste

To grind:

1/2 tsp.      -Fennel seeds
1/2 cup      -   Coconut grated
14 to 15     -   Cashew nuts


Method:

1. Cut the vegetables into small cubes.
2. Soak cashew nuts and fennel seeds in 1/2 cup of warm water for half an hour and grind this along with coconut into a fine paste and keep aside.
3. Heat oil in a pan and add whole spices and roast till there is a nice aroma. 
4. Add onion,green chilly,salt and saute till it changes color. Add ginger garlic paste and turmeric and saute for a minute. Add coriander powder, and pepper powder,vegetables, coconut milk and one cup of warm water. 
5. Cover and cook till the vegetables are tender. Remove lid and add the coconut cashew paste and simmer in low flames for a minute or 2. Finally add garam masala and garnish with coriander leaves. Serve hot.

Mathanga Vanpayar Erissery / Pumpkin & Red beans curry

Yum

Ingredients:

1/2 cup      -   Vanpayar cooked partially with salt

500           -    Pumpkin diced

1               -    Green chilli sliced

1/4 tsp.      -   Turmeric powder

Salt to taste

For Grinding:

1/2 cup-Grated coconut 

1/2 tsp.-Cumin seeds  

2-Green chili 

a pinch Turmeric powder 

For tempering :

2 Tbsp.-Grated coconut 

1/2 tsp.-Mustard seeds 

2-Dried red chiles 

Curry leaves

Method:

1. Cook Pumpkin pieces with chilli , turmeric and salt to taste with enough water to cover it until soft enough to mash with a spoon.
2. Grind all the ingredients under grinding to a coarse paste.
3. Transfer the paste to the cooked pumpkin. Add the precooked red beans to it and simmer for 4-5 minutes or until it is well heated through. Add more water if too thick.
4. Heat oil in a pan and add mustard seeds. When they pop up add dried red chillies , curry leaves and fry for few seconds . Add grated coconut in low flame and fry till golden brown and pour over the pumpkin erissery and serve .(I added few finely sliced shallots to the tempering)

Magic Cake

Yum

The magic is in the fact that you get a 3 layer cake with one batter; dense one on the bottom, custard-like layer in the middle, and a sponge layer on top. 

Ingredients:

Source: whiteonricecouple

 eggs, separated, at room temperature -  4 no.          
water                          -  1 Tbsp.   
Sugar                          -   150 g   
butter, melted             -  125 g    
 All purpose flour       -   115 g    
 milk, lukewarm          -   2 Cups    
vanilla extract              -  2 tsp.     

Instructions:

1. Pre heat oven to 325 F. Grease a 8 inch x 8 inch (20 x 20 cm) baking dish and keep aside.
2. Beat egg whites until stiff peaks are formed.
3. In another bowl, beat the egg yolks with the sugar, water and vanilla until light.
4. Gradually add melted butter and continue beating for a minute. Then add the flour and mix it in.
5. Add the lukewarm milk  slowly and gradually and beat until well incorporated.
6. Gently fold in beaten egg whites using a spatula or a whisk.
7. Pour batter into a greased  baking dish and bake for about 60 minutes or until the top is golden.
8. Cool in the pan for at least 3 hours. Serve  with powdered sugar.

Vegetable Fried Rice

Yum

Ingredients:

1 Cup  -  Basmati Rice
1 Cup  -  Cabbage finely sliced strips
1 No.   -   Carrot 
1 No.   -   Capsicum 
7 Sprigs -  Spring Onion
1/2 tsp.   -  Pepper powder(Adjust the amount)
1 tsp.    -  Soy Sauce
3 to 4 Tbsp.  - Olive Oil
Salt to taste

Method:

1. Cook and cool the basmati rice.
2. Cut the vegetables in thin strips and chop the spring onion.
3. Heat oil in a broad pan on high flame and saute the cut vegies one by one each for a minute.(Do not overcook the vegetables)
4. Add the pepper powder and soy sauce and saute well.
5. Transfer this along with the required amount of salt onto the cooled rice and mix well and Serve hot.