I have just tried this apple cake for the first time and it came out really well…..moist, fluffy and delish.
- All purpose flour – 2 cups
- Apples – 1 1/2 grated
- Apple, finely chopped – 1/2
- Sugar – 1/2 cup
- Butter – 1/4 cup or oil
- cinnamon powder – 1 tbsp
- Milk – 1/3 cup
- salt – pinch
- Baking powder – 1 tsp
- Baking Soda – 1 tsp
- walnuts, chopped – 5
- Raisins – 2 or 3 tbsp
- Take 1 and 1/2 apples, peel and puree it adding milk. Keep aside.
- Chop the remaining 1/2 apple into small pieces. keep aside.
- In mixing bowl, Sieve together all purpose flour, baking soda and baking powder, cinnamon powder. Mix well.
- Beat butter and sugar and add it to the flour mix.
- Add pureed apple to above ingredients and mix well.
- Add chopped apples, raisins, walnuts. Mix well.
- Preheat the oven at 180 deg C/360 F for 10 min’s.
- Mean while, grease baking tin with butter / oil.
- Pour the cake batter into the greased tin.
- Bake it in preheated oven for 30 – 40 min’s until done.
- Check for every 15 min’s.
- Lastly Insert a tooth pick in the cake,if it comes out clean then it is done properly.
- Leave cake in the tin for sometime.
- Once the cake cools, cut into pieces of your desired shape.
- Mix a little maida (1/2 tsp) into the chopped apple, walnut and raisins, so it doesn’t sink down when cake raises.
- Do a tooth pick test always to check whether it is done completely or not.
This is one of the easy recipe. In our house, we use to make this dish almost everyday. My kid loves this rasam with rice. This is most common dish in our Indian family.
- Tomatoes – 2
- Black pepper powder – pinch
- Coriander , chopped- 2 tsps
- Salt – as per taste
- Red chilli powder – as per taste, little
- coriander powder – 1tbsp
- Tamarind pulp – 1/2 tbsp (optional)
For Tempering :
- Oil- 1/2 tbsp
- Cumin seeds – 1 tbsp
- Mustard seeds – 1/4 tbsp
- Curry leaves – 1 spring
- Red chilli flakes – 1
- Hing – pinch
- Wash and boil tomatoes directly in boiling water for 5 Min’s.
- Let them cool for 10 Min’s.
- Put the tomatoes into blender and make puree, into a fine consistency.
- Take a vessel, add 2 cups of water and tomato puree and boil it for 5 Min’s.
- When they are boiling add green chilli, red chilli powder, pepper powder, salt, coriander powder, tamarind pulp(optional) and let it boil for 5 more Min’s.
- Add chopped coriander leaves.
- For tempering, take a small pan heat oil, add mustard seeds, cumin seeds, red chilli flakes, hing, curry leaves.
- Fry them little and add to the tomato rasam.
- Serve hot with rice or you can have it directly like soup.
- Once the tomatoes become cool, you can peel of th skin and make a puree or with hand you can smash them.
- Peeling skin is optional.
- I never add tamarind pulp to tomato rasam, but my friend’s add it. It’s optional.
- You can adjust the water quantity. It depends on how thick u want the rasam.
After a long time, today I prepared bitter gourd curry. I use to hate this curry, in my childhood.
I got this recipe from my MIL. I love it when she prepares it. Here is the recipe….
- Bitter gourd – 5 (medium sized)
- Onion – 1/2 small sized
- Cumin seeds – 1/4 tsp
- Mustard seeds – 1/4 tsp
- Urad dal – 1/4 tbsp
- Curry leaves – 2 springs
- Dried red chilli – 1
- Turmeric powder – a pinch
- Oil – 2 tsp
- Jaggery or sugar – 1 tsp
- Milk – 1/2 cup
- Salt – as per taste
- Red chilli powder – 1 tbs
- First, cut bitter gourd into small pieces.
- Add salt 1tbsp and turmeric powder 1/2 tbsp to the bitter gourd and let it sit for a 20 minutes.
- Next, Squeeze water from the bitter gourd (by squeezing the, bitter taste from bitter gourd will reduces) and keep bitter gourd pieces aside.
- Take a kadai and heat oil, add mustard seeds.
- When the seeds start sputtering add cumin seeds, urad dal, curry leaves and red chilli.
- Add bittergourd pieces and fry them until they are half done, on low flame nearly 10 min’s.
- Add chopped onions and mix well, for 4 min’s.
- Add Milk, salt and red chilli powder, let it be on low flame for another 4 min’s.
- Once the curry almost finishes, add crushed jaggery mix well.
- Remove from the flame and take into the serving bowl.
- From starting to ending, this curry should cook on low flame.
- You can add sugar in place of jaggery, but jaggery gives more taste.
- Add salt and red chilli powder at last, don’t add at first.
- By adding milk, curry gives very nice texture and taste.
Today I am posting cabbage rice!!!! I eat cabbage very often, usually I don’t like the smell of cabbage. So, I tried this rice I turned out yummy….
- Ghee / Oilve oil – 2 tbsp
- Small onion, chopped – 1/2
- Water – 1 1/2 cup
- Basmati rice – 1 cup
- Cabbage, chopped – 1/2 cup
- Salt – as per taste
- Bay leaf – 1
- Cinnamon – 1 piece
- Cloves – 1 piece
- Cardamom – 1 pieces
- Green chillies, split in middle – 2
- Turmeric – pinch
- Cashew nuts – 8
- Mustard seeds- 1/2 tbsp
- Cumin seeds – 1/2 tbsp
- Wash the 1 cup basmati rice and keep it aside.
- Heat olive oil in pressure cooker, once oil becomes hot add bay leaf, cloves, cardamom, cinnamon stick.
- Fry little, add cumin seeds, mustard seeds, onions, green chillies, red chilli flake, turmeric powder and cook until the onion start to get translucent and golden.
- Add chopped cauliflower, salt as per taste mix well.
- Add 1 1/2 cup water and washed and drained 1 cup rice. Mix well.
- Close the pressure cooker lid and pressure cook till 2 whistles.
- Turn off the stove and remove from stove top.
- Garnnish with roasted cashwes.
- Serve with raita or plain curd.
- Generally, I add everything in pressure cooker and cook until 1 or 2 whistles.
- Instead of pressure cook, you can use cooked rice also.