Tomato Masala Curry..

If you want to taste a spicy hyderabadi masala curry then go for this!!! It goes well with puri's or chapathi's. If u are expecting guests and want to cook something rich n delicious in less time n pain then this wud be best option. I always remembered my mom cooking this curry for her Kittie parties and get- togethers. I used to call and still remember this as Kittie party curry :-)






Tomatoes - 2 medium
Onions - 1 small
Green Chillies - 2 no
Ginger - garlic paste - 1/2 Tbsp
Cumin powder- 1/2 Tbsp
Coriander powder - 1/2 Tbsp
Sesame seeds (roasted) - 3 Tbsp
Dry coconut/Copra - 3 Tbsp
Peanuts (roasted) - 3 tbsp
Poppy seeds (roasted) - 1 1/2 Tbsp
Whole garam masala( Cinnamon, cloves, cardamom)
Bay leaf - 3
Red chilli powder - Acc to taste
Fresh coriander
Curry leaves - 1 sprig
Salt
Oil

Procedure:

1. Grind Sesame seeds, peanuts, copra, ginger garlic paste, red chilli powder, salt, whole garam masala's.
2. In a kadai, add oil, bay leaf, onions and fry till golden brown followed by chopped tomatoes.
3. Fry till tomatoes are 3/4th cooked and add the ground paste. Add water as per the consistency you want.
4. Add salt, cumin powder, coriander powder and adjust the spice and salt.
5. Finally keep the lid and cook until oil floats on top and garnish with fresh coriander.
6. Serve hot with puri's or chapathi's or rice.

Moist Chocolate cake

This cake will definitely please all the chocoholics. The speciality of this cake is that it remains moist all the time even when it is refrigerated. Very simple and easy to prepare..

Maida/All purpose flour - 1 3/4th Cup
Sugar - 2 Cups
Cocoa powder - 3/4th powder
Eggs - 2
Whole Milk - 1 cup
Vegetable oil - 1/2 cup
Vanilla extract
Baking powder - 1 1/2 tbsp
Baking soda - 1 1/2 tbsp
Boiling water - 1 cup
Salt - 1 tbsp



Procedure:

1. Pre-heat the oven to 350 degree F.
2. In a mixer bowl, add all the dry ingredients and mix well.
3. Add eggs ( beat the egg in a separate bowl and then add it to the mixture), milk, oil, and vanilla. Mix it well for 3 to 4 mins
4. Add boiling water little by little, mix at medium or high speed until all ingredients are blended and smooth.
5. Grease and flour two 9 inch round baking pans or one 13x9 inch pan. Bake 30 to 35 minutes or until wooden pick/knife inserted in center comes out clean.
6. Cool 10 minutes and serve or store it in a tight container.

Murruku/Chakli

Rice flour - 1 Cup
Channa dalia powder - 1/4th Cup
Chili powder - 3 to 4 tbsps
Ginger- garlic paste - 1tbsp
Unsalted butter - 3 tbsp
Ajwain - 1 tbsp
salt
Oil for frying

Procedure :

1. Take a bowl, add rice flour, channa dalia powder, chili powder, ginger-garlic paste, ajwain, salt and melted butter.
2. Add water, mix all the ingredients and make the dough. Make sure the dough is not very soft as it will absorb more oil.
3. Stuff the dough in the murukku press and press it into spirals on a plastic sheet.4. Heat the oil , once it is hot carefully drop the murukku.
5. Fry to light golden brown color. Transfer it in on a paper towel to drain the excess oil.
6.Allow them to cool and store them in a container.

Aloo parata

Potatoes - 2 medium
Onions - 1/4th cup minced (optional)
Green chilies - 2
Chili powder - 1/4th tbsp
Cumin powder - 1/4th tbsp
Ginger-garlic paste - 1/4th tbsp
Garam masala or chaat masala - 1/4th tbsp
Lemon juice - 1 tbsp
Turmeric powder - pinch
Salt
Ghee




Procedure:

1. Boil and mash the potatoes and keep it aside.
2. Take a pan, add oil, ginger-garlic paste, cumin powder, turmeric powder, very finely chopped green chillies, minced onions (its an optional) and chilli powder.
3. Fry the above contents for a min or two and add mashed potatoes and cook it for 3 mins.
4. Transfer the mixture to a bowl and add lemon juice.
5. Prepare chapathi dough and leave it for 15- 20 mins.
6. Roll the chapathi dough into small size puri's and stuff a spoon full of the potato mixture, seal the edges.
7.Press lightly with the palm and dust with flour before rolling out into thick flat paratas.
8. Heat up the skillet and cook it at medium flame and finally drizzle some butter or ghee on each side and flip.
9. Serve hot with pickle and yoghurt (Beat the yogurt with a pinch of jeera powder, chili powder and salt).

Methi parata

Methi leaves - 1 bunch
Onions - 1/4th cup finely chopped
Green chilies - 2 (finely chopped)
Cumin powder - 1/4th tbsp
Ginger-garlic paste - 1/4th tbsp
Amchur powder - 1/2 tbsp
Turmeric powder - pinch
Salt
Ghee


Procedure:

1. Clean and finely chop the methi leaves.
2. Take a pan, add oil, ginger-garlic paste, cumin powder, turmeric powder, very finely chopped green chillies, minced onions(its an optional) and chilli powder.
3. Fry the above contents for a min or two and add methi leaves and cook it for 3 mins. Add amchur powder ( it reduces the bitterness of methi) and cook it for 3 more mins.
4. Transfer the mixture to a bowl.
5. Prepare chapati dough and leave it for 15- 20 mins.
6. Roll the chapathi dough into small size puri's and stuff a spoon full of the methi mixture, seal the edges.
7.Press lightly with the palm and dust with flour before rolling out into thick flat paratas.
8. Heat up the skillet and cook it at medium flame and finally drizzle some butter or ghee on each side and flip.
9. Serve hot with pickle and yoghurt ( Beat the yogurt with a pinch of jeera powder, chili powder and salt).

Warbat

Warbat is the most delicious, irresistible Arabic dessert. If you want to prepare something special in less time and surprise your guests then Warbat would be the best choice.

Ricotta Cheese
Filo/phyllo sheets - 1 Pack
Butter - 1 stick
sugar syrup - 1 cup
sugar -2 cups
lemon juice - 1/2 Ttbsp
Rose water - 1 Tbsp
Cardamom powder (optional)

Procedure:

1. Defreeze/thaw the filo pack for 5 hours.
2. Melt the butter and prepare the sugar syrup (Melt sugar in 1 cup of water and add lemon juice and rose water).
3. Pre-heat the oven to 350 degrees F.
4. Take a filo sheet and place it on the platform and apply butter with a brush and fold it to get a square shape.
5. Apply butter again and fold it to get a long rectangle.
6. Place 1 tbsp of ricotta cheese (sprinkle cardamom powder) at one end of the rectangle and keep folding till u get a triangle.
7. Apply butter after each folding till you get a triangle and place it on cookie tray.
8. Bake them for 10 -15 mins or until golden brown and pour 1 to 2 tbsp of sugar syrup and sprinkle cardamom powder or pistachios. Serve hot or cold.