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