Miranda/Orange Cake

As I have miranda in home, i tried with it. I got this recipe from Samsung microwave cookery class.
The cake is very yummy.

Ingredients:

Maida - 1 cup

Butter - 1/2 cup

Condensed milk - 1/2 tin

Sugar - 2 tbsp

Baking Powder - 1/2 tsp

Baking soda - 1/4 tsp

Vanilla essence - 1/4 tsp

Miranda - 100 ml (tinned)

Method:

1. Sieve all the dry ingredients.

2. Powder sugar.

3. Beat butter, condensed milk and sugar well.

4. Add essence and mix well.

5. Add maida and miranda alternately and beat well to get a smooth mixture.

6. Pour into a greased tin/ mould.

7. MW HI for 5 mins.

8. Standing time 5 mins.

Variation:

a). You can add Lehar soda instead of miranda and use pineapple essence instead of vanilla essence.

Sponge Muffins

This is my maiden attempt in making muffins. These muffins were quite easy to make and very very fluffy too.

Ingredients:

Maida – 100 g

Butter – 100 g

Powdered sugar – 100 g

Eggs – 2

Baking Powder – ½ tsp

Pineapple essence – 1 tsp

Method:

1. Preheat oven to 180°C.

2. Beat eggs until light and fluffy.

3. Beat separately butter and sugar so that it is creamy.

4. Sieve the dry ingredients.

5. Combine eggs with butter and beat well.

6. Add Maida to the above mixture and beat well.

7. Add essence and mix.

8. Grease muffin pans/ line with paper cups and fill half of muffin.

9. Bake for 15 – 20 mins.

10. Remove, Cool, open and serve.

Variations I made:

I used Pineapple essence instead of vanilla essence. The taste was good.

I used orange zest also to enhance the flavor.

Paneer Tikka

Ingredients:

Paneer – 200 gms (cut into squares)

Chilli powder - 2 tsp

Salt – 1 tsp

Kasoori Methi – 1 tsp (crushed)

Thick curd(Hung curd) – ½ cup

Amachur powder – 1 tsp

Garam masala powder – 1 tsp

Ginger garlic paste – 1 tsp

Chat masala – ½ tsp

Butter/ oil for coating

Veggies(Optional):

Onion - 1 (cut into squares)

Capsicum - 1 (Remove seeds and cut into small squares)

Tomato - 1 (Remove the seed part inside and cut only outer skin)

Method:

1. Marinate the paneer along with all the above ingredients for 2 to 4 hours. If needed, Sprinkle water to bind them.

2. Arrange on a greased plate or insert in a skewer arranging paneer, onion, capsicum, tomato and again paneer or according to your choice and continue the same.

3. Place this plate on a high rack stand in a microwave.

4. MW + GRILL for 3 mins.

5. Then turn the paneer pieces on the other side, dot with butter and sprinkle chat masala and GRILL for 5 to 7 min.

6. Serve with peas pulao, Vegetable pulao...

Methi/Fenugreek Pulao/ Venthaya sadham

Ingredients:

Rice – 1 cup

Methi/ Fenugreek seeds – 1 tbsp

Small onions – 2 cups (don’t slice)

Green chillies – 5 (slit it)

Curry leaves

Turmeric powder

Salt

Oil – 3 tbsp

To temper:

Mustard seeds – ½ tsp

Gram dhal – 2 tsp

Urad dhal – 2 tsp

Method:

1. Wash and soak rice in water for 20 mins.

2. Heat oil in a pressure pan and temper the given ingredients and simmer the flame.

3. Now add methi seeds and fry till it changes to golden brown.

4. Now add onions, green chillies, curry leaves and fry.

5. Add turmeric powder and the soaked rice along with water.

6. Add salt.

7. Pressure cook it for 2 – 3 whistles.

8. Cool and open.

9. Serve with boiled eggs.

Paneer/ Cottage Cheese Cake

It is an amazing cake. So i named it as paneer cake as we add vinegar to milk and make paneer which is used here. I added oil instead of butter. If the batter is thick you can add lukewarm milk.

Ingredients:

Maida - 2 Cup

Powdered Sugar - 1 Cup

Baking soda - 1 Tsp

Cooking oil/butter - 1/2 Cup

Milk - 1 Cup

Vinegar - 1/4 Tsp

Vanilla essence - 1 Tsp


Method:

1. Mix all the dry ingredients plain flour, baking soda, coco powder and sugar.

2. Pour oil in the batter and mix it.

3. Boil the milk in a pan and put that vinegar let it be curdle. Then the whey will be separate. Cool it to room temperature.

4. Pour this in the cake batter (the whey and water both).

5. Mix it well and add vanilla essence.

6. Pour this batter in a grease cake mould and bake at 180 C for 20 to 25 min.

Variation:

A). Can add cocoa powder along with plain flour in the proportion of ½ : 1 ½

Ginger Chutney

Ingredients:

Oil - 3 tsp

Red chillies – 3,4

Urad dhal - 2 tsp

Gram dhal - 3 tsp/ Grated coconut – 2 tbsp

Chopped ginger - 3 tbsp

Tamarind paste - 2 tsp

Jaggery - marble size (optional)

Salt

To temper:

Mustard seeds - ½ tsp

Hing - ½ tsp

Method:

1. Dry roast red chillies & both dhal till they become light brown.( can roast in 2 tsp oil too. I dry roast it).

2. Add chopped ginger & fry a little.

3. Cool, add tamarind, jaggery & salt.

4. Grind to a fine paste.

5. Temper as given.

6. Serve with Pesarattu.

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Pesarattu/ Green gram dosa/ pasipayiru dosa

Pesarattu/ Green gram dosa/ Pasipayiru dosa is an Andhra recipe. I used only whole green gram for this recipe. You can add raw rice 1 tsp for 1 cup of gram.

Pesarattu & Ginger chutney are " made for each other" !

Besides, pesarattu & upma also make a great combination, which is very famous in Andhra.

Ingredients:

Whole green gram/pasipayiru  - 1 cup

Green chillies - 4

Curry leaves - few

Ginger - 1"
  
Hing - ½ tsp

Jeera - 1tsp

Salt

To sprinkle on pesarattu:

Finely chopped onions - 1 cup

Finely chopped green chillies - 2 tsp

Method:

1. Wash & soak moong minimum 6 hrs. (If you are using rice, soak it together along with moong)

2. Strain, add green chillies, ginger, jeera & salt.

3. Grind to a rava like paste. No need to ferment.

4. Keep the tava on medium heat and grease it with little oil.

5. Spread batter as a thin layer and drizzle 1 tsp of oil around the edges.

6. Sprinkle small quantity of chopped onions and green chilies on the pesarattu. Cover and cook.

7. Cook until the edges become brown.

8. Lightly press the onions etc to stick to the pesarattu.

9. Remove from the pan

10. Serve with Ginger Chutney. 




 

MW Pineapple rava Kesari

Ingredients:

Rava - 1 cup

Milk - 1 cup

Sugar - 1 1/2 - 2 cup

Water - 1 1/4 cup

Pineapple essence - 2 tsp

Pineapple pieces - 1/2 - 1 cup

Tutty fruity/ cashew,raisins - few

Method:

1. Roast rava in a glass bowl MW HI (900 or 850 W power) for 2 min, Stirring inbetween ones.

2. Add milk, water, colour mix well, MW HI for 3 min with lid closed.

3. Next add sugar, Ghee, Pineapple pieces, MW MEDIUM ( 600 W power) for 3-4 min.

4. Standing time 4 mins.

5. Add essence, tutty fruity/ nuts, mix well and serve hot.

MW Vegetable Briyani

Ingredients:

Basmathi rice - 1 cup

Veggies - carrot, beans, peas, cauliflower, potatoes cut in even size - 1 - 1 1/2 cups

Ginger garlic paste - 1 tbsp

Chopped onions - 2

Chopped green chillies - 2 or 3

Corainder leaves and mint(puthina) leaves - handful

Curd - 2 tbsp / Chopped tomato - 1

Spices:

Bay leaf - 1

Cardamom - 2

Cinnamon - 2 or 3

Cloves - 3 or 4

Cashew - 10

Shahjeera - 1 tsp

Turmeric powder

Salt

Oil and Ghee

Method:

1. Wash and soak basmathi rice in 2 cups of water for 20 mins.

2. Heat oil and ghee in a kadai, add all the spices above, allow it to splutter.

3. Add chopped onions and chillies, fry.

4. Add Ginger garlic paste, fry for 1 - 2 min.

5. Add the chopped veggies and curd/tomato and cook it for 2 to 3 min.

6. Remove from the stove.

7. In a glass bowl, mix rice with the veggies above, add salt, coriander leaves and mint leaves.

8. MW HI (900 or 850 W) for 8 mins.

9. MW MEDIUM (600 W) for 8 mins.

10. Standing time - 5 mins in microwave.

11. Remove, mix well and serve with raitha.

Kadai Paneer

Ingredients:

Capsicum - 2 medium - cut into strips

Paneer - 200 gms - cut into strips

Ginger - 1”

Tomatoes - 3 medium, cut into strips

Onion - 1 strip cut

Garlic - 4 chopped fine

Crush together:

Dhaniya seeds - 2 tsp

Red chillies - 3,4 ( to taste)

Mince fine:

Green chillies - 2,

Ginger - 1 “

Salt

Kasoori methi - 1 tbsp

Oil - 2 tbsp

Chopped coriander leaves - 1 tbsp

Method:

Heat oil, add the crushed dhaniya-red chilli mixture,

Saute & add minced green chillies & ginger, garlic and onions.

Then add capsicum, salt, cover & cook for a few min.

Open add tomatoes, kasoori methi & cook till well blended.

Add paneer strips, mix well & remove.

Garnish with coriander leaves.

Mushroom gravy

This mushroom gravy was done by Anitha Kuppusamy in her Jaya TV show. I tried this one and really it came out yummy and delicious.

Here comes the recipe.

Ingredients:

Mushroom - 200 g - chopped fine

Fresh cream - 1 cup

Onion - 2 chopped fine

Tomatoes - 2 chopped fine

Green chillies - 1 chopped fine

Ginger garlic paste - 1 tbsp

Kasoori methi - 1 tbsp

Red chilli powder - 1 tbsp

Garam masala - 1 tbsp

Salt

Oil

Coriander leaves - to garnish

Dry roast & grind:

Dhaniya - 1 tbsp

Red chillies - 2

Jeera - 1 tsp

Bay leaf - 1

Cloves - 3

Method:

1. Heat oil, add chopped onions and green chillies. Fry.

2. Add the ground paste and fry for 1 min.

3. Add the chopped tomatoes and fry for 2 min.

4. Now add red chilli powder, garam masala, mushroom and add water to desired consistency.

5. Add kasoori methi and fresh cream and simmer for 2 min.

6. Remove and garnish with coriander leaves.

7. Serve with chapattis, rotis.

Tiffin Kurma (2)

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This gravy has only tomatoes & onions. There are no vegetables in this gravy but it is based on coconut .

Grind together:

Grated Coconut - 1 cup

Fried Gram - 1/2 cup(Pottukadalai)

Sombhu - 1 tsp

cinnamon - 1"

Cloves - 3,4

Khus Khus - 1 tsp

Tomatoes - 3

Green Chillies - 3 

To temper:

Oil - 1 tbsp 

Chopped big onion - 1

Curry leaves 


To garnish:


Coriander leaves - few

Method:

Heat oil, temper as given till onions turn light brown.

Add curry leaves.

Add ground paste, salt, turmeric powder and add enough water
to get the desired consistency.

Make it to boil for nearly 20 minutes till the raw smell goes off.

Remove from the stove and garnish with coriander leaves.

Serve with idli, dosa..