WHOLE WHEAT FLOUR CAKE.......

READY TO BE CUT.... HOT FROM THE OVEN..



Hi
Friends
I am so excited as I am writing this post because this is the first time I am writing a post immediately after clicking the photos and making the recipe.
Today I had two of my friends with their kids over for dinner, I had planned the dinner but dessert was not planned it was about 6.30 in the evening and I was planning to get some ice-cream and serve it with chocolate chips and some sauces.
But then I thought why not make something different something that would be done in a jiffy as their was only about ½ hour for them to come and I wanted to clean off and finish off my kitchen work so that I could relax and chat with them.
So I decided I would make a cake and that too by putting in all the ingredients together and not by making it step wise as I usually do and I wanted it to be a bit healthy as I don’t consider a cake to be quite a healthy eat, with lots of butter, sugar and refined flour its something that is tasty and good once in a while but not something that I would readily give my child everyday.
So I replaced some of the ingredients according to my discretion and the end product was just great!!!! So the excitement, as I wanted to share the recipe with all my friends.

ING:

¾ cup whole-wheat flour
¼ cup refined flour
¾ cup oil
¾ cup granulated sugar
2 eggs
1 tsp baking powder
½ tsp cooking soda
1 tsp vanilla essence
¼ cup milk
To give the cake a different flavor I added mango crush to a part to the above mixture and mixed it with the whole batter.
You can any crush to the basic cake batter to give the cake its flavor

METHOD:

I made this cake in a very simple way
I took the granulated sugar and oil in a pan
Mix it with a cake blender
Add the eggs again mix it
Then add the wheat and refined flour that has been sieved once with the baking powder and soda added to it.
Add the milk and the essences
You can add the crush, which is optional.
Put the ready cake batter in a greased pan
Bake at 200 c for about ½ hour
You can test for the readiness of the cake with a toothpick inserted through the cake.

DRY CLAMS MASALA.......

Today the recipe which I am posting is my favorite and I just love cooking and eating it.
I feel that each house has their own combination in which the daily menu is planned, like in my house I usually make mackerel or bangda curry with simple cabbage bhaji so that the hot and sour taste of the mackerel curry blends well with the bland taste of the cabbage vegetable. We also usually make mackerel dry with something called udad methi ( you may find the recipe in my future posts) and my today’s recipe “TEESRYACHE SUKHE” that’s almost always accompanied by a simple dal or what we call “TOI” and some nice and refreshing cucumber and tomato salad.

This is the first post I have been very very excited to write about and that’s for various reasons first as I said before its my favorite dish, second after making it and off course eating it as, I have to taste my dishes before serving them..(I usually don’t follow exact proportions, when I make recipes, as after cooking for so long I rely on my intuition when I add the required ingredients and hence when I write my recipes I take special efforts to be sure of the amount so that it will be of help to my dear friend bloggers who would to try my recipe).
Oh… I left my line incomplete as to why I was in a rush to post this recipe so continued from… before serving them and after tasting it I found that it had come out to be a extremely delicious dish. It was yummy!!! You wont believe it that the tasting session turned into a lunch session for me… as I had my lunch there and then.
So here is my recipe
TEESRYACHE SUKHE or dry clam masala

INGREDIENTS:

3 cups clams or teesryo
3 medium onions finely chopped
Lots of chopped coriander
11/2 cups of grated coconut
Red chili powder to taste
Turmeric powder
1tsp dhania powder
1 tsp garam masala powder
Salt to taste
Tamarind pulp or kokum depending on taste
The whole preparation should be hot and sour

METHOD:

Very very simple to make..
Just mix together all the ingredients in a bowl and mix thoroughly with your hands
In a pan take a tbsp of oil in Goa we take coconut oil as it gives a nice flavor
And put the mix in pour water till the whole mix is just about immersed you can put less water too if you want it very very dry.
Cook on low heat for about 15 mins till the water evaporates
Its ready to eat. ENJOY!!!!


NOW ,HERE IS THE RECIPE OF “TOI” -------

It’s a simple dal recipe so I will just give the method
Cook dal as per requirement till soft , while cooking dal in a pressure cooker add finely crushed ginger, and haldi
Give bagar of mustard seeds, jeera, hing or asafetida, green chilies and curry leaves
Put a little salt, 1 sp sugar and lemon juice
This is a simple dal so it tastes great with the hot and sour taste of teesryo….
Enjoy and tell me how you liked it

There is one more important reason for wanting to post this recipe. I love food photography and I am trying to take good food photos and do self-improvement while taking these photos .I think this batch of photos show a lot of improvement compared to the ones taken earlier and hence I wanted to share it with you all.

Friends pls see the photos and tell me which is the good one!!!!!

drumstick - dry vegetable

ING:

3 drumsticks
1 tsp mustard seeds
¼ sp asafoetida powder
½ sp turmeric powder
½ sp methi seeds
½ tsp garam masala powder
1 cup grated coconut
Marble size tamarind
1 tsp jaggery
11/2 tsp chili powder.
You can add finely chopped brinjal too this is optional




METHOD;

Peel and cut drumsticks into 11/2 inch pieces.
Heat oil in a vessel and add mustard seeds, when they splutter add methi seeds asafetida and drumstick pieces and cook with one-cup water for 10 mins or till the time the drumsticks become soft.
Grind together coconut, chilli powder, garam, masala powder, haldi powder, and tamarind together with little water to a rough paste.
Add the paste to the cooked drumsticks and add water till it becomes a bit watery not too much the paste should stick to the drumsticks.
Add salt and jaggery boil for 3 mins and serve with rice or chapatti.
I have added brinjal in this vegetable.

VISUAL TOUR OF PANAJI.....

THIS IS A VISUAL TOUR OF PANAJI-THE CAPITAL OF GOA
I JUST WANT YOU TO GO THROUGH THE PHOTOS AND FEEL THE PLACE....
AS YOU READ ALONG MY BLOG I HAVE MORE PHOTOS OF PANAJI WHICH I WILL
POSTING SO THAT YOU CAN BE IN THIS CITY WITHOUT ACTUALLY BEING THERE...
HOPE YOU LIKE IT ...
PLS DO TELL ME IF YOU DO...