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Popular Posts

Kasi soppina haalu saaru/ Ganike haalu saaru/ Greens milk curry

This is a fresh green that can be found growing everywhere in South India. It belongs to the Solanum family, with lovely green leaves and produces tangy little blue or red berries. The solanum nigrum leaves are also uses as herbs in medicine. The curry is unmistably green, and has a subtle yet distinct taste. It can be made into chutneys or curries. Try it, I bet you will like it. What you need: Serves 4 3 cups kasi soppu/ganike soppu/solanum nigrum leaves 3-4 Garlic 4-5 Black pepper seeds 3 red chilies 3 tsp dry coconut 2 tsp ghas ghase/khus khus /poppy seeds 1/2 cup milk 1/2 cup hesarukalu(green gram)/kadalekalu(channa dhal)/dry avarekalu/fresh kadale beeja (peanuts) Tempering : A tsp of ghee/oil, curry leaves and mustard seeds. If you use dry grams/dhals, then warm them well on dry heat, and cook them well. If you are using fresh peanuts, just boil them with a little water and salt. Set aside. In a bowl, add the greens, sprinkle a little water, and add in the garlic, black pepper

Whipped Cream and Fruit Sponge Cake

Light, fluffy fat-less cake with fresh cream and fresh fruits for the filling and topping. I tripled this recipe to make two large cakes for 60 people. This is my moms fresh pineapple and cream recipe that I swapped with fresh fruit. Recipe makes 1-9 inch cake, two layered Ingredients: 6 eggs 1 cup white sugar 1 cup all purpose flour 1 tsp baking powder 1 tsp vanilla essence 1/4 tsp salt For the filling and topping: 3 cups whipping cream 3 Tbsp. icing sugar 1 tsp vanilla Fresh fruits of your choice: strawberries, kiwi, oranges, berries, sliced into desired thickness. Sugar lime syrup Directions: Sift the flour, baking powder and salt together. Set aside. Beat the eggs, sugar and vanilla for 7 to 9 minutes on medium speed, until the eggs triple in volume and are light and fluffy. Incorporate small amounts of the flour into the egg mixture, while beating the egg mixture. Pour batter into a greased and floured 9 inch pan. Bake at 325 degrees F for 45 to 50 minutes, or u

Carrot cake - with Irish Creme Liquor for added flavor!

Here is a rich cake infused with fresh carrots and liquor, then a crunch of almond. I just fell in love with the color and texture of this beauty. A simple yet fabulous glaze makes this cake complete. Liquor is completely optional. Makes two 9 inch cakes Ingredients: 1 Tbsp. Irish Creme liquor (optional) 1 1/2 cups (300g) vegetable oil 2 cups (400g) sugar 1 tsp salt 4 eggs (Egg substitute, check below) 1 tsp cinnamon 2 tsp baking powder 2 cups (250g) maida/all purpose flour 3 cups (300g) finely grated carrots 1 cup (150g) chopped almonds To substitute for eggless, instead of 4 eggs, use: 1 cup condensed milk 1/2 cup yogurt 1 tsp baking soda For the glaze: 1 cup confectioners' sugar 1 Tbsp milk 1 tsp Irish creme liquor (optional) 1 cup chopped almonds Directions: Preheat oven to 350 degrees F (175 degrees C). Grease two 9 inch pans generously with butter. Top it with flour dust. Set aside. Mix the dry ingredients: flour, baking powder, powdered sugar, salt and set a

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