cooking time: 15 min. serving 8
Flour 110 gm.(Self Raising)
Margarine 110 gm.
Caster Sugar 110 gm.
Egg(s) 2 large
Baking powder 1 tsp.
Strawberry jam 2 tsps.
1. Preheat the oven to 170ºC. Sieve the flour and the baking powder into a bowl.
2. Grease the inside of two 18cm (7") cake tins and then cut a circles of greaseproof paper to line the base. Then grease this lining. This will stop the cake from sticking to the tins and breaking when turned out.
3. Add all the ingredients to a bowl and beat for about 2-3 minutes using a wooden spoon.
4. Halve the mixture and place into the two tins. Smooth the top of each halve and place on the middle shelf of the oven.
5. Bake for 25-35 minutes. Test the cake before removing from the oven. This is done by gently placing a warm metal skewer into the middle of the cake. When the skewer is removed, there should be no uncooked mixture clinging to it.
6. Remove the cakes from the tins and allow to cool on a wire tray. Spread the strawberry jam on the bottom of the cakes and sandwich the two halves together.
7. Dust the top with caster sugar and serve.
Soya cutlets in curds
cooking time: 50 min. serving 4-6
Soya beans 1/2 Cup Curd 1 1/2 Cup
Potato 1 (Boiled) Salt 1 tsp.
Breadcrumbs 1/2 Cup Red Chilli Powder 1/2 tsp.
Oil to fry Cumin seeds 1/2 tsp.(roasted)
Coriander Leaves 1 tbsp. Coriander leaves 1/2 tsp.
Green Peppers 2
Salt 1 tsp.
Soak Soya beans overnight. Wash thoroughly and remove the skins. Grind into a smooth paste. Mix mashed potato and breadcrumbs. Add to the Soya paste and mix dry leaves. Deep fry till golden and crisp. You can make the cutlets either oval or round.
Arrange cutlets in a plate or tray and add curd and sprinkle salt, red chilli powder and roasted cumin seeds. Garnish with some coriander leaves and serve.
Pista Badam Roll
cooking time 35 min. serving 4 persons
For the covering For the centre
Almond powder 1/2 cup Pistachio powder 1/4 cup
Casheew nut powder 1/2 cup Sugar 1/4 cup
Saffron Pinch of Cardamom powder
Cardomom powder 1/2 tsp.
Pinch of Nutmeg
Silver fol to decorate
Add a little water to the sugar and boil with cardamom powder,safffron and nutmeg. Stir till it is of one string consistency.Add almond and cashew nut powders and fry till mixture leaves sides of the pan.
Remove from fire. Do the same with the pista powder.
When both mixtures coll, roll each into a 3/4 cm. thick rectangle chapatti. Place the pistachio chapatti over the almond chapatti and gently roll up the 2 into a roll. Cut into slices and decorate with silver foil.
Semolina Garlic Drops
cooking time 15-20 min. serving 4 persons
Suji(semolina) 11/2 cups
Sour curd 3/4 cup
Garlic 6-7 cloves(ground and paste)
Green Chillies 2
Coriander leaves 1/4 bunch
Cheese 1-2 cubes
Baking powder small pinch
Salt 1/2 tsp.
Channa masala 1/2 tsp.
Back pepper powder 1/4 tsp.
Red Chilli powder pinch
Oil to fry
Make a batter of dropping consistency of the suji and beat sour curd. Add water, as required. Now add grated cheese,finely chopped green chillies,coriander leaves, salt and other dry ingredients and beat well.
Heat oil in a karahi and then reduce the heat. Drop in spoonfull of the mixture and fry just as you fry pakoras on medium heat until crisp and golden brown. Serve with tomato ketchup and green chutney or imli chutney.
Cooking time : 5 min. Serving : 2
Potatoes 2 boiled
Sauce 2 tsp.
Curd 2 cups
Salt 1 tsp.
Pepper 1 tsp.
Cumin seeds 1 tsp.
Red chilli powder 1 tsp.
Green chillies 1-2
Coriander few leaves
Break the matthis into small pieces,dip them in curd and arrange on a plate. Sprinkle salt, pepper, jeera and red chilli powder. Place boiled potatoes on pieces. Add sauce, chopped green chillies and coriander leaves.
Serve with Mint chutney.
Cooking time : 30 min. Serving : 3-4
Prawns 250 gm. (headless)
Potatoes 1/2 kg.
Ginger 1 inch piece
Green Chillies 5-6
Breadcrumbs 1 cup
Lemon 1/2 juice
Black pepper powder
Salt 3/4 tsp.
Oil to fry
Cut 2 onions and green chillies into small pieces.Heat 2 tbsp of oil in a frying-pan and add prawns, onions, chillies, black pepper powder, lemon juice, ginger paste and fry well. Remove from the fire. Boil potatoes in a pressure cooker, then mash when still warm to a fine paste. Add salt. Mix fried onions mixture.
Beat egg and pour into a flat dish. Take a little potato mash, add prawns with the masala and cover it with more potato mash and form into a cutlet.
Dip in egg and roll in breadcrumbs. In the meantime heat oil in a nonstick frying-pan and fry the cutlet turning side to side till golden brown. Serve hot with sauce and onion rings.
Cooking time : 20 min. Serving : 3-4 persons
Rice flour 1/2 Cup
Yoghurt 1 Cup
Maida 1/4 Cup
Bombay Rawa 1 cup
Ginger 1" (inch piece Chopped )
Cashew nuts 10 (Finely Chopped)
Green Chilies 2 (Finely Chopped)
Coconut 2 tbsp.
Cumin Seeds 1 tsp
Oil for cooking
Take a mixing bowl and mix yoghurt,maida,rawa,ginger,coriander,cashew,green chillies,coconut,cumin seeds and salt. Add enough amount of water and mix well such that when you pour batter on the frying pan, all you have to do is tilt the frying pan for the batter to spread out
thinly and evenly. It should spread on its own.
Serve hot with ginger pickle.
Soyabean Rawa Dosa
Cooking time : 20 min. Serving : 2 persons
Soyabean Flour 1 Cup
Semolina 1 Cup
Curd 1 Cup
Salt 1 tsp.
Oil 1/4 Cup
Green Chillies 4
Mix soyabean flour, Semolina curd and salt. Beat well
and keep aside for 1/2 an hour. Beat again.
Chop onions, tomatoes, green chillies and coriander leaves very fine.
Add to the soya mixture.
Heat a nonstick tawa. Pour 3 tbsp mixture on it. Spread as thin as possible.
Pour some oil around the edges and turn. Cook for 2 minutes.
Serve hot with tomato sauce.
An alternative is to make thin dosas, fill with the filling, fold and serve.