Indian Weekend Recipe - Apple Pudding Cake

Apple Pudding Cake

Ingredients :

Apple ( peeled, cored and chopped ) - 2 cups 

White sugar  - 1 cup 

Egg - 1

Vanilla extract  - 1 tsp 

All-purpose flour  - 1 cup 

Baking soda  - 1 tsp 

Ground cinnamon  - 1 1/2 tsps 

Chopped walnuts  - 3/4 cup 

Raisins  - 3/4 cup 

Brown sugar  - 1/2 cup 

White sugar  - 1/2 cup 

All-purpose flour  - 2 tblsps 

Water  - 1 cup 

Butter  - 1/2 cup 

Vanilla extract  - 1 tsp 

Chopped walnuts  - 1/2 cup 

Raisins  - 1/2 cup 

Method :

1.Preheat oven to 350 degrees F (175 degrees C). 

2.Grease and flour an 8 inch square pan. 

3.Mix together  apples and sugar together and set aside until sugar is thoroughly dissolved, about 8 minutes. 

4.Stir egg and vanilla into apple mixture. 

5.Sift together flour, baking soda and cinnamon; stir into apple mixture.

6. Fold in nuts and raisins. Pour batter into prepared pan. 

7.Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. 

8.Pour topping over cake while cake is still hot. 

For the Topping

1. In a saucepan, combine 1/2 cup brown sugar, 1/2 cup white sugar and 2 tblsps flour. 

2.Stir in the water and cook over medium heat, stirring, until mixture boils and thickens. 

3.Remove from heat and stir in butter, vanilla, chopped walnuts and raisins.

4. Stir until butter melts, then pour over cake. 

Source : Sulekha Food

Indian Snack Recipe - Poha Dosa

Poha Dosa

Ingredients :

2 cups rice

1 cup poha

2 tbsp. curds

salt to taste

1 tbsp. oil

oil for shallow frying

Method :

Wash and soak rice and poha separately in plenty of water.

Keep aside for 5 - 6 hours.

Drain and grind separately to a fine paste, using as little water as possible.

Keep aside for 7 -8 hours or overnight.

Add curds and salt and beat well.

Put a serving spoonful of batter on a hot griddle.

Spread just a little, like an omelette.

Sprinkle a tsp. of oil on it. Cover with a plate.

Allow to fry over low heat, till bottom is golden brown.

Serve immediately with any chutney.

Variation :

A dash of finely chopped onions, green chillies, coriander or cheese may be sprinkled

over the dosa, as soon as it is spread. Proceed to cook as above.

Indian Diwali Sweet Special - Karanji

Karanji - Indian Sweet 

Ingredients

1 cup Wheat flour
3 tablespoons Ghee
1 pinch Salt
1/2 litre Oil (for frying)
1 cup Grated coconut
3 1/4 cups Sugar
1 1/2 cups Milk
Few Almonds
Few Raisins
1/2 teaspoons Cardamom powder
1 tablespoon Poppy seeds




Method


In a mixing bowl combine the salt, flour and ghee. Rub in well. 
Gradually add water and knead to form a firm dough. 
Cover with wet cloth and set aside.


For the stuffing : 
Cook the coconut (use fresh or dried) sugar, milk, chopped almonds and raisins, cardamom powder, and poppy seeds(optional) till the milk evaporates.
Divide the dough into 20-25 sections, roll them out into flat round pancakes. 
Place a spoon of stuffing at the centre and fold the pancake in half. 
Use a cutter to create the fluted crescent border and cut off excess dough. 
You can seal the edges by applying a little milk and pressing down hard.
After all the karanji's are stuffed, fry them in very hot oil for 2-3 minutes or till golden brown, remove onto paper towels and allow to cool.

Indian Rice Recipe - Moong Khichdi

MOONG KHICHDI

Ingredients :

1 cup rice

3/4 cup moong dal

1 inch piece cinnamon

5-6 cloves

1 teaspoon jeera

1/2 tablespoon ghee

2 chopped onions

1/4 teaspoon turmeric powder

Salt to taste

Method :

Wash the daal and rice mixture 2 to 3 times under running water.

Soak it for around half an hour.

Heat ghee in a pot; all all masala's and jeera.

Saute until they start crackling.

Ass onion and turmeric powder.

Fry until onions are transparent.

Add dal & rice mixture and double the water quantity.

Cook till the mixture boils. Then reduce the heat and cover the pot.

Boil further till rice is fully cooked.

Add salt.

Serve hot with chopped coriander.

Indian Chicken Recipe - Chicken Dhansak

CHICKEN DHANSAK

Ingredients :

Vegetable Oil or ghee : 4 tbs

Mixed lentils : 1 cup

Chicken pieces (skinned) : 500 gms

Chicken stock : 1/2 litre

Cinnamon :  1 piece

Cloves : 6

Cumin seeds : 1/2 tbsp

Coriander seeds : 1/2 tbsp

Peppercorns : 7

Bay leaves : 3

Star anise : 1

Sesame seeds : 1/2 tbsp

Grated nutmeg : 1/4 tsp

Turmeric powder : 1 tsp

Dried red chilies : 2

Fenugreek seeds : 1/2 tsp

Mint leaves : 50 gms

Fresh coriander leaves : 70 gms

Fresh fenugreek leaves : 60 gms

Ginger paste : 1 tbsp

Tamarind paste : 1 tbsp

Garlic paste : 1 tbsp

Salt to taste

Method :

Wash the lentils and soak in cold water.

Add salt and turmeric.

Add chicken stock.

Whisk the lentils.

Dry roast all the spices.

Grind to a fine powder and mix in the turmeric and nutmeg.

Fry the chicken pieces. Set aside.

Stir-fry fresh coriander, fenugreek and mint leaves.

heat a pan. Add the whole chilies and fry.

Add a cup of water, the lentils, the chicken pieces and salt.

Simmer for 25-30 min.

Serve Chicken Dhansak hot with rice and cucumber salad.

Note : Raveena Tandon (Bollywood Actress) Special Dish