Bakesbae

Indari Appam Ingredients: Fine Roasted Rice flour- 2 cup Urad Dal-1/2 cup Coconut -1/2 coconut grated Cumin- 2 pinches Garlic- 2-3 cloves Salt- Little Method: Roast Urad dal slightly in a pan until the raw smell goes. After that soak it in water for 4-5 hours. Grind it as we grind for Idly/Dosa. Please make a point not to add too much water. Grind together Coconut, garlic and cumin to a fine paste. Mix in the Coconut paste, Rice flour and Urad dal paste with little salt to make a thick batter thicker than idly batter. Keep aside 1/2 an  hour. This batter would make 2 appams'. Pour this into two steel plates and steam it in a steamer for 20-25 minutes. Serve it with Paal. Pesaha Paal Ingredients: Coconut-1 grated Rice flour-2 tbsp Sugar- As needed (approx 8 tbsp) Cardamom powder- 1/2 tsp Salt- A pinch Method: Take out 1st and 2nd milk from the coconut and keep aside. Take 1 cup of second milk and mix in the rice flour to this. Add this rice flour m

Ingredients: PotatoCubes- 200 gms Onions- 2 Tomatoes- 2 Ginger - 1 small Garlic- 3 flakes Green chillies- 2 White pepper- 1/2 tsp Red chilli Powder-1 tsp Turmeric powder- 3/4 tsp Garam Masala- 1 tsp Fresh cream- 5tsp Dry fruits- 1/4 cup Milk- 1/2 cup Ghee- 8-10 tsp Salt To taste Coriander leaves- For garnishing Method: 1) Grind tomatoes, Onions, Ginger, Garlic and Green chillies into a fine paste. 2)Heat ghee and add the dry fruits and saute for few minutes and remove and keep aside. 4) To the remaining ghee add the Onion- tomato paste and fry till it turns golden brown and the ghee starts to seperate. This will leave a nice aroma too. 5) Add salt, red chilli powder, white pepper powder, turmeric powder, garam masala and saute for 2- 3 min. 6) To this thick gravy add milk and bring it to boil, reduce the flame now add the potatoes and cook until the gravy becomes thick and the potatoes gets cooked. 7) Add half of the dry fruits to the gravy while

Ingredients: Oil – 1 tsp, Fenugreek– 1/2 tsp, Cumins seed – 1/2 tsp,White rice grain– 1/2 tbsp, Coriander seeds– 3/4 tbsp, Curry leaves– 1 string, Red chili powder– 1/2 tsp Sausage-250 gms (I used pepper flavored sausage) Tomatoes – 1/2 cup chopped Oil – 2 tbsp Mustard seeds – 1/4 tsp Shallots/small onions – 1/4 cup chopped Curry leaves – 1 string Ginger garlic paste – 1/2 tsp Salt as required Turmeric – 1/4 tsp Water – 1/2 cup Coriander leaves – ¼ cup Preparations: Ingredients in 1-In a heavy pan add oil and roast in fenugreek, cumin, rice grain, coriander seeds, curry leaves until it releases a nice aroma. Turn off the flame and add red chili powder and allow it to cool and later grind it to a paste/powder. Make paste of tomatoes Method: Heat oil and splutter in Mustard Seeds, and then add small onions and curry leaves and fry till soft. Add Ginger Garlic paste and fry for a minute. Add Tomato paste and cook until it releases the oil. Add marina

Ingredients: Bread-  4 whole wheat bread slices Oil for deep frying For stuffing Grated paneer- 1 cup Grated Carrot- 1/4 cup Boiled and mashed green peas- 1/4 cup ( optional) Chilli powder- 1/2 tsp Turmeric powder- 1/4 tsp Coriander leaves(Chopped finely)-1 tbsp Salt to taste For the batter Bengal gram flour- 3/4 cup Water- 1/3 cup Turmeric powder- 1/4 tsp Chillipowder- 1/4 tsp Asafoetida- a pinch salt to taste Method: Mix together the stuffing well with your hand. Divide the stuffing into 4 equal portions. Mix the batter ingredients together to form a thick batter. Keep aside. Place a slice of bread on a clean dry surface and spread a portion of the stuffing evenly over it. Place another slice of bread over it, press lightly and cut it diagonally into 2 equal pieces. Repeat with the remaining ingredients. Heat oil in a deep frying pan. Dip each piece in the batter till it is evenly coated from all the sides and slide this into the hot oil and deep fry on a

Ingredients: Raw Mango cut into cubes- 2 cups Salt- As required Dry chilli- 5 nos Coriander seeds- 2 tbsp Fenugreek seeds- 1/4 tsp Asafoetida-one small piece Bengal Gram- 1 tbsp Jaggery- 2 tbsp Turmeric powder- 1/2 tsp Mustard seeds- 1/4 tsp Curry leaves- little Coconut oil- 1 tsp Method: In a dry pan add coriander seeds, Bengal gram, dry chillies, fenugreek and asafoetida and fry them well and grind it to a paste. In a pan add salt and turmeric powder along with the mango pieces with little water and cook it well. Add jaggery and cook till the mangoes become dry. Add the ground paste and when it starts to boil and thicken remove. Splutter in mustards and curry leaves in coconut oil and mix it with the mangoes and serve. It serves good with Rice and can be preserved for 3 days. Ingr

Ingredients: Kovakka/ -200 gms Grated Coconut- 1/4 cup Onion- 1/2 cup Chopped Green chillies- 2 nos slit Ginger- 1/2 inch piece chopped Garlic- 4 cloves slit Turmeric powder- 1 tsp Salt- As required Curry leaves- 1 string Kookum/ Kudampuli- 1-2 pieces Coconut Oil- 2 tsp Water- Little Method: Wash and cut the Kovakka into thin pieces. You can cut into lengthwise or round. Mix in all the ingredients except oil and water with your hand.  Transfer this into a kadai and cook on slow flame until the Kovakka is cooked properly stirring in between. Sprinkle little water in between if it sticks the bottom of the kadai. Before removing from fire, add coconut oil ad stir well. Serves best with Rice. Note: Kovakka is known as Ivy Gourd/ Little gourd/ Tindora.... You can use shallots instead of onions.

Ingredients: Wheat Flour- 1 cup+ 2 tbsp Water-1 cup Salt- 1 tsp Oil- 1 tbsp Oil for applying on Chappatis while on tawa. Method: In a shallow pan boil water by adding salt to it..when the water begins to boil,simmer the fire and add the wheat flour to this stirring continuously. Turn of the fire now and transfer the mixture to a plate or another bowl for you to knead the dough. Apply some oil to your hand and start kneading the dough until you get a soft pliable chappathi dough. By applying oil to your hand, your hand will be clean as shown in the picture. Make small balls of big lemon size and roll into chappathis using little flour. You can also use a presser too. Place the Tawa on fire. The fire should be between medium and high heat. Place the chapatis on the Tawa, when small bubbles forms on the top of the chappatis, turn it to the other side and press it softly with the spatula.The Chappati will now begin to rise. Apply two three drops of oil on it and again turn it

Ingredients: Prawns- 250 gm cleaned & deveined Tomatoes- 100 gms Chillipowder- 1 tsp Turmeric powder- 1/2 tsp Coriander powder- 2 tsp Garlic- 4 cloves Ginger- 1" piece Coriander leaves- little Curry leaves- little Oil- 1 tbsp Method: Grind all the ingredients except the prawns to a fine paste. Mix the paste in with the prawns and keep aside for 15 minutes. In a pan add oil and stir in the entire masala prawns and cover and cook in medium flame till the prawns are cooked and the oil separates from the masala. Stir in between also. Garnish with Curry leaves.

Ingredients: Pineapple chopped- 2 cups Coconut grated -1/2 cups to 3/4 cup Greenchillies- 2 nos slit Curry leaves- 2 strings Turmeric powder- 1/2 tsp Salt- As required Sugar- 1/2 tsp Chilli powder- 1/2 tsp Beaten Curd- 3/4-1 cup Dry chillies- 2 nos Mustard seeds- 1 tsp Cumin seeds- 1 tsp Coconut oil- 2 tsp Water- 1/4 cup Method : In a pan add pineapple, salt, sugar, chillipowder, turmeric powder, 1 string curry leaves, greenchillies and cook until the pineapples are well cooked. Grind coconut and cumin seeds to a fine paste. Add this ground paste to the cooked pineapple and keep on stiring until the raw smell of the coconut goes. To this add curd and mix well and slowly stir in low flame for 5 mins. Remember to be careful bcoz the curd may curdle. In another kadai, add oil and when it heats add mustard, 1 string curry leaves and dry chillies and pour this to the pineapple curry.

Ingredients: Flour- 1 cup Eggs- 2 lightly beaten Caster Sugar- 2/3 cup Butter- 100gms Cocoa Powder- 1/3 cup Baking powder- 1/2 tsp Salt- 1/4 tsp Soda Bicarb- 1/2 tsp Milk- 1/2 cup Vanilla Essence- 1 tsp Method: Sift together Flour, cocoa, baking powder, salt and soda bicarb and keep aside. Beat sugar, butter and vanilla till creamy. Gradually add eggs little by little and mix until well combined. Add the flour mixture to the creamed mixture adding along milk alternatively. Beat until just combined. Spoon into the cupcakes 3/4 portion each. I had scooped 30 gms each into 10 inch liners. I got 22 cup cakes out of this. Bake in a preheated oven @ 170 degree Cel for about 10-15 mins. Serve with chocolate ganache...  Children will love this

Ingredients: Flour- 3 cups Eggs-4 Butter- 1 cup Brown Sugar- 2 cups Milk- 2/3 cup Baking powder- 1 tsp Vanilla Essence- 3 tsp Salt- A pinch Method: Sift together Flour, baking powder and salt and keep aside. Cream together butter and brown sugar..add Eggs and cream again. Add the flour and milk to the creamy mixture and beat just until the batter is mixed well. Add vanilla essence. Pour this to cupcake liners and bake @ 180 degree Cel for 18 to 20 min. This makes 24 cupcakes.