Bakesbae

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.

Ingredients: For the bread: Flour-1.5 cups Dry yeast-1 tsp Warm water-1/2 cup Salt-1/2 tsp ( or to taste) Sugar-1 tbsp Sunflower oil- 1 tbsp+ more as required For garlic spread: Salted butter-4 tbsp Garlic-minced-2tbsp Coriander leaves-chopped-2 tbsp Method: In a mixer combine together all the ingredients mentioned for garlic spread,keep aside. In a large bowl combine together all purpose flour, yeast, warm water and salt. Knead to form a soft dough.It will be a bit sticky. Add oil to your finger and knead well to form a soft dough for about 4 to 5 minutes. Place the dough in a large greased bowl. Cover this with a towel or a cling wrap and leave to rise in a warm place until doubled (for about 1 ½ to 2 hrs). Punch down the dough with your fist and divide it into two equal parts. Transfer it onto a floured surface and roll out to form a 1/2" thick rectangle. Spread 2 tbsp of the prepared garlic spread in an even layer. Roll it up tightly to fo...

Ingredients: Cabbage- 2 cups chopped Onion- 1/2 cup chopped Grated Coconut- 1/2 cup Green chillies- 3 slit Turmeric- 1/2 tsp Garlic- 2 Salt- As required Oil-1tbsp Curry leaves- 2 strings Kashmiri chilli- 2 Mustards- 1 tsp Method 1: Mix together Cabbage, onions, coconut, green chillies,turmeric, salt and garlic with your hand and keep aside for 30 mins. Heat a kadai, add oil. Splutter in mustards, kashmiri chilli and curry leaves. Now add the cabbage mixture and cook covered till the cabbage is tender and cooked. Stir in between. Serve hot. Method: Mix salt and cabbage. In a Kadai add oil, splutter in mustards, kashmiri chilli and curry leaves. Add Onions, green chillies and garlic and saute for 2 minutes. Mix in coconut and saute for a minute. Add turmeric powder and Cabbage and mix well. Cook covered till the cabbage is done. Note: Some people add Cumin seeds also...

Ingredients: Lemon- 2 big roughly chopped Onions- 2 big roughly chopped Green chillies- 4 slit Grated Coconut- 1/2 cup Peppercorns- 6 Coriander powder- 4 tbsp Chilli powder- 1 tbsp Turmeric powder- 1 pinch Salt- as required Sugar- a pinch Oil- 1 tsp Mustards-1 tsp Curry leaves- 2 strings Method: In a non stick pan add grated coconut, one string curry leaves and pepper corns and fry that till light brown in color. Add Coriander powder, Chillipowder, turmeric to this fry slightly. Grind this to a paste and keep aside. In a cooker add 1/2 glass water, 2-3 tsp of salt and bring it to boil. Add lemon, onions, sugar and green chillies to the boiling water and close the cooker.  After 2 whistles, turn off the fire and open the cooker when the pressure settles. Add the ground coconut paste and bring it to boil. Check the salt and the gravy consistency. If you want more gravy, you can add more water and boil it. Turn off. Heat a small pan and add oil, splutter in mus...