ORANGE SEMOLINA CAKE

Ingredients:

6 Orange
1 Orange chopped
2 cups semolina
1 cup fresh curd
4 cups Sugar
1 tablespoon Orange zest
2 pinch salt
1 cup clarified butter(desi ghee)

Preparations:

Preheat the oven to 180 degrees and grease a cake tin.
Whiz up a whole orange in a food processor. Make 3 cups of pulps .

In a large bowl beat curd and 2 cups sugar with an electric beater until creamy and sugar are dissolved.
Do not over beat. Add butter to the above mixture and beat again.
Once light in colour, combine 2 cups orange pulps,half of orange zest,salt and chopped oranges mix well and pour into the prepared cake tin and bake for approximately 45 minutes or check in a skewer if skewer comes out clean the Cake is finally done. Now allow to cool the cake.

for syrup:

Combine the water, 2 cups sugar and orange peels and pulps in a heavy-bottomed saucepan. Stir to combine, bring to a boil and cook until the sugar dissolves, stirring occasionally.
Remove from heat, remove the peels and let the syrup cool.
Transfer to a dry clean jar. Can be store in refrigerator for month.

Place the cake onto a serving plate and poke holes all over the top with a skewer.Pour the syrup over the top ensuring you get as much as possible into the holes.

Serve with fresh orange and enjoy.

MIX VEGETABLE CURRY WITH COCONUT PASTE

Ingredients: Potato,Carrot,Green beans,Broad beans,Green peas,Raddish all vegetables equally cut into small cubes 250 grams Mustard seeds – 1/2 tsp Cumin seeds – 1/2 tsp Coconut paste 1cup Cloves – 3, Cardamom – 3, Black pepper –5/6 Bay leaf– 1 Asfoitida – 1 pinch Green chilies – 2 Turmeric powder – 1/2 tsp Garam masala powder – 1/2 tsp Coconut milk – 1/4 cup Salt – To taste Preparation: Heat oil in a wok at medium heat. Splutter mustard seeds,Cumin seeds,whole spices with a pinch of asfoitida and fry until fragrant. Now add vegetables and saute nicely. Stir the vegetables frequently until they're nicely browned and cooked through. Give them a good shake or stir every so often to keep them from sticking and to help them cook evenly. Add turmeric powder,Saute for about a minutes or until their raw smell is gone.Add coconut paste and season with salt. Cook covered for abo...

CRISPY BITTER GOURDS

Ingredients: 3 Bitter Gourds ½ Cup Gram flour 4 tbsp Fine Rice flour 1 tsp Ginger /Garlic paste 1 tsp Garam masala powder 1 tsp Red chilly powder Oil to deep fry Salt to taste Presentations: Wash the bitter gourd , trim the top and tail and then cut the bitter gourd as round in shape like rings. Collect all rings in a colander and sprinkle 1 tsp of salt mix them well , leave this for half an hour so that the rings are observed salt and leave the excess water and bitterness from bitter gourd. In another bowl, take all other ingradients along with 1 tsp of oil , using your hand mix well till smooth powder. Now add the sliced bitter gourd to the flour mix. Sprinkle few drops of water so that the masala coats all the pieces well. Heat the cooking oil in a kadhai on medium flame. When hot , add the masala coated slices 10 to 12 at a time & fry till crispy. Stir often to avoid stick each other. When done remove on a paper . Store in an air tight container. You can enjoy t...

Sattu puri

Ingredients..... For dough 1 cp whole wheat atta Ghee 1 tbsp Salt Water For stuffing... Sattu powder 1 cup Ghee 1 tbsp Preparations.... Puri dough .. Take whole wheat flour in a bowl add salt, ghee mix it then gradually add water and knead to stiff dough. Cover and rest for a while. Sattu balls.... Take sweet sattu in a bowl add ghee, mix it well. Add little water if required. Divide dough into small balls. Take wheat dough on your palm make a bowl of it stuff the sattu ball and gather the edges and seal properly. Roll it as roti cut into triangular shape. Keep all puries on dry clothes. Deep-fry the puris until they turn golden brown and crispy.

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