ASIAN SALMON IN FOIL

The best and easiest way to make salmon in foil - -and you wont believe how much flavour is packed right in !

Ingredients

2 pounds salmon

1/4 cup honey

2 tbsp rice vinegar

1 tbsp sesame oil

1 tbsp grated ginger

3 cloves garlic grated

1 tsp sriracha

pepper as per taste

2 green onions thinly sliced

1/2 tsp sesame seeeds

Method

Preheat oven to 275 degree F. Line a baking sheet with foil.
In a small bowl, whisk together honey, garlic, ginger, rice vinegar, sesame oil, soya sauce, sriracha, pepper.
Place salmon onto baking sheet and fold up all teh sides of the foil.
Spoon the honey mixture over salmon, Fold the sides of foil over salmon, covering completely and sealing the packet closed. 
Place in oven and bake until cooked through about 15-20 minutes. Open the packet and broil for 3 minutes.
Garnish with spring onions and sesame seeds
Note - Baking time depends upon thickness of the fish .

HONEY MUSTARD CHICKEN

Ingredients

15 chicken drumsticks4 tbsp honey 2 tbsp mustard powder4 cloves garlic
1 tbsp soy sauce

1 tsp lemon juice

2 tbsp crushed red chillies

2 tbsp butter
Salt as per taste

1 tbsp oil

Method

Place chicken drumsticks in a bowl. 

Add crushed garlic, salt mustard powde, soya sauce, lemon juice, crushed Rd chillies and mix together with your hands.

Cover the bowl and refrigerate to Marinate for an hour or more.

Heat the butter and oil in nonstick pan on medium heat. 

Place drumsticks in single layer . Add 1/2 cup water , cov r and cook till chicken is done. 

Add honey and stir. 

Cook on high heat so that moisture evaporates and sauce covers the drumsticks.
Serve warm.

OATS PONGAL

Ingredients:

3/4 cup Oats
400 ml  milk
3/4 cup Jaggery
1 tbsp Ghee
Few Almonds ,Cashews

Method:

Chop nuts into small pieces and fry them in ghee and keep it aside.
Take a tsp of ghee in a pan and fry oats for few minutes and keep it aside.
Take the milk in a thick bottomed vessel and allow it to boil in low flame until it boils.
Reduce the flame and add oats to milk. Now simmer the flame and allow the oats to cooked.
Once it cooks and thickens, add jaggery to it and mix well.
In a few minute entire jaggery will melt and blend with oats.
Finally add nuts to pongal and mix well.

BLACK PUMPKIN CURRY

This is Srilankan cuisine.

Ingredients

1/2 kg yellow pumpkin

1 cup thin coconut milk

1 onion finely sliced

3-4 garlic cloves

1 tbsp cumin seed

2 tbsp fennel seed

1 tbsp coriander seeds

2 cardamom

1/4 tsp fenugreek seed

10-12 black peppercorns

7-8 cloves

1 inch cinnamon

5-8 curry leaves

1/2 cup thick coconut milk

salt to taste

Method

Cut pumpkin into large pieces

Heat thin coconut milk in a nonstick pan, add pumpkin pieces 
and mix well.

Add sliced onion along with curry leaves, salt and mix well.

Roughly chop garlic and add to pan and mix well. 

Cover and cook till pumpkin becomes soft.

Dry roast cumin seed, fenugreek seed, coriander seed, cinnamon, 
fennel seeds, 

peppercorn, cloves,

 in a pan till brown. Cool to room temperature and grind to fine powder.

Add thick coconut milk to the first pan along with 3-4 tbsp 

ground powder and mix well. 

Cover and cook on low heat till pumpkin is fully cooked.

Store remaining powder for later use.

Transfer the curry to a serving bowl and serve hot .

TOMATO RAVA UPMA

Ingredients

1/2 cup Rava

1 onion finely chopped

1-2 tomatoes finely chopped

1 green chilli chopped

1/2 tsp chilli powder

1 cup water

salt as per taste

1 tsp mustard seeds

1 tsp urad dal

1 sprig curry leaves

2 tbsp coconut oil

Method

Roast rava well in medium flame . 

Heat a nonstick pan , add oil and add mustard seeds, urad dal, curry leaves.

Now add chopped onions , green chilli. Fry until onion is soft. 

Add chopped tomatoes , chilli powder and salt.

Fry until tomatoes turn mushy. Add water , sugar and check for salt.

Bring it to a boil and add roasted rava . Mix well and cook covered in low flame for 5-7 minutes.

In between stir once to ensure even cooking. Fluff once done.

Notes- Add tomatoes and chilli powder as per your taste buds. 

TOMATO CHUTNEY

Ingredients

2 nos  ripe tomatoes 
2 green chillies
 1 tsp mustard seed
1 tsp gingergarlic paste
1-2 tsp  vinegar

1tsp paprika
salt as per taste

Method

Grind the chillies, mustard,garlicginger paste with the vinegar.
Remove the skins from the tomatoes by dipping them into boiling water.
Cut the tomatoes into squares,and put it in a saucepan.
Now add the vinegar , paprika and boil until pulpy.
Add the ground ingredients and salt, and boil the whole gently till it is of a good consistancy.
Yummy chutney is ready to serve with dosas or idlis.

PUNJABI STYLE MATAR PANEER

Ingredients

120 gms paneer
1 cup peas , fresh or frozen
1 tsp turmeric powder
1-2 tsp chili powder
1-2 tbsp coriander powder
2 tbsp butter
2 cups water
1 tbsp cream
few coriander leaves for garnishing
salt as per taste

Ingredients for masala paste
1 medium size onion , chopped
3 medium tomatoes chopped
2 garlic
1/2 inch ginger
1 tbsp chopped coriander leaves
5-6  nos cashews

Method

Blend all ingredients mentioned under masala paste in a blender to a smooth paste, keep aside.
Heat oil or butter in a kadai, add masala paste.
Fry for 7 minutes on medium flame till oil separates from paste.
Add all the dry spice powder's and stir, now add peas, water and salt and cook till peas are done.
Add paneer cubes and cream ( I usually don't buy cream at home so substituted with 1-2 tbsp milk)
Simmer for 2-3 minutes or till paneer cubses gets cooked.(don't overcook as the paneer becomes dense and hard)
Garnish with coriander leaves.
Serve with roti, naan or rice.

DHABA CHICKEN CURRY

Ingredients

1 kg chicken drumstick

2 onions chopped finely

2 garlic cloves, minced

1 inch ginger, chopped finely

1 tbsp coriander powder

1/2 tsp cumin powder

1 tsp chilli powder

1/4 tsp cinnamon powder

pinch of cloves powder

pinch of cardomom

1/2 tsp turmeric powder

1 cup tomato sauce

1 cup water

garam masala for sprinkling

salt as per taste

2 tbsp coriander leaves

1/4 cup oil

Method

Heat oil in a kadai, on medium heat.

Add coriander, turmeric,cumin, chili, Cinnamon, cloves, cardamom powders and cook on low heat for 1 minute.

Add chopped onions, ginger, garlic and cook on high heat until mixture is golden brown.

Add tomato sauce and simmer for about 3 minute.

Add chicken pieces and salt and mix well. 

Add water, cover and boil.

Simmer on low heat , until chicken is done.

Sprinkle garam masala and chopped coriander leaves and serve with rice or naan.

STIR FRIED POTATO USING FLAXSEED

Ingredients

4 large Potatoes, boiled, peeled & cubed
1 tsp Black Mustard Seeds 
1 tsp Split Black Gram 
1 tsp Cumin Seeds 
1 tsp Flax Seeds (alsi) 
2 tsp Salt  to taste
½ tsp Turmeric Powder 
1 tsp Asafoetida 
1 tsp Red Chilli Powder
4-5 TBsp Vegetable Oil

Method

Cook / Boil potatoes. (the potatoes should not be too soft. They should have a bite to them) Peel & cut them into 1 inch cubes.
Heat oil in a (preferably) non stick pan with high sides. Add the mustard seeds.
Once the mustard seeds start to crackle, add the cumin seeds, flax seeds & split black gram (urad dal)
Let them fry for a minute until they turn golden brown.
Add the potato cubes, turmeric, salt & asafoetida (hing). Mix everything well together.
Let that cook on medium low. Mix from bottom up every few minutes to make sure nothing sticks to the bottom & burns.
Continue to cook / fry for 8-10 minutes until the potatoes have suitable crunched up and look reduced. (depending upon how crunchy you want, you can cook for longer or not)
Add red chilli powder. (This is added in the end because chilli has higher chances of burning quickly if added in the beginning)
Mix well & fry for a final 2 minutes.
Serve with plain rice or bread or you can eat as is!

TERIYAKI CHICKEN WING

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INGREDIENTS

3 lbs chicken wings , tips removed 

1 cup soya sauce

2/3 cup water

1 cup brown sugar

2 tbsp dry mustard 

1 tbsp grated ginger

3 garlic cloves, minced

Method

Place chicken wings in a large shallow baking pan.

Bring the remaining ingredients to a boil in a saucepan.

Pour marinade over wings and place in 350 degree oven for 30-45 minutes.

Remove from oven and place in a pan. Turn oven to broil and brown until crispy, turning a couple of times.

VANILLA ALMOND OVERNIGHT QUINOA

Ingredients
1 cup Almond milk
1/2 cup cooked quinoa
4 tbsp chia seeds
2 tbsp maple syrup
1/4 tsp vanilla extract
chopped almonds to garnish

Method
Divide all ingredients between 2 mason jars. Stir until incorporated.
Place in fridge and let it sit overnight.
Remove and garnish with chopped almonds. Enjoy..

KATHIRIKAI ARICHIVATTU KOZHUMBU (BRINJAL GRAVY)

Ingredients

8-10 small brinjals , slit into 4 with stems intact

10-12 small onions or 1 big onion chopped into big size

1/2 cup tamarind water

1 cup water

2 tbsp coRiande Powder

1tsp turmeric powder

1-2 tsp chilli powder

1tsp mustard seeds 

2 dry chilli

2 tsp coconut grated 

1 tbsp sesame oil 

Few curry leaves
Coriander leaves to garnish 

Method

Heat sesame oil in kadai , after it becomes hot add mustard seed and dry chilli. Let it splutter and add curry leaves.

Add chopped onions and saute till translucent .

Add brinjal pieces , salt and saute for 2-3 ,minutes. 

Now add all the spices and saute for a minute.

Add 1 cup of water and mix thoroughly . Let brinjals cook . 

Now add tamarind water and taste the salt .

Grind coconut with water into fine paste and cook the kozhumbu for 5 more minutes.
Add curry leaves and coriander leaves.

Yummy kozhumbu is ready .

CHICKEN CURRY PUNJABI STYLE

Ingredients

1 kg chicken drumstick

2 small onions sliced finely

2 tbsp chopped garlic

2 tbsp chopped ginger

3-5 green chillies ,finely chopped

2 tbsp tomato puree

1 tsp cumin seed

1 tsp turmeric powder

2-4 tsp chillipowder (as per your taste)

1-2 tsp pepper powder (optional)

2 tsp garam masla

salt as per taste

2-4 tsp kasuri methi , crushed finely

few coriander leaves 

2 tbsp olive oil or butter

Method

Heat olive oil in a kadai. When it is hot add cumin seeds, chopped garlic and ginger, saute.

Add sliced onions , saute till light brown.  Add chopped chillis and saute.

Add tomato puree and saute till mushy.

Add turmeric powder, chilli powder, pepper powder, crushed fenugreek leaves. , garam masala powder and salt. Saute till raw smell disappears.

Add chicken drumstick and mix well on high flame.

Now lower flame and and  1 glass of water, stir well.

Cover with lid and let it cook on low flame. Keep stirring so that it doesn't burn.

cook until chicken is done and garnish with coriander leaves. 

Yummy dhaba style chicken curry is ready!!!!!! 

MEXICAN QUINOA

Wonderfully light, healthy and nutirious. And its so easy to make - even quinoa is cooked right in the pan.

Ingredients

1 cup quinoa

1 cup vegetable broth or water

1 can blach beans , drained and rinsed

1 can diced tomatoes

1 cup corn kernels

1 tsp chilli powder

a tsp cumin powder

salt and pepper as per taste

2 cloves garlic

1 tbsp olive oil

1 avocado , halved, seeded and diced

juice of 1 lime

2 tbsp fresh cilantro

Method

Heat olive oil in a large skillet over medium heat. Add garlic, jalapeno and cook for 1 minute.

Stir in quinoa, broth, beand and tomatoes, corn , chili powder, cumin powder, salt and pepper. 

Bring it to a boil, cover, reduce heat and simmer until quinoa is cooked through, about 20 minutes. 

Stir in avocado, lime juice and cilantro.

Serve immediately.

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CABBAGE MUTHIA

Ingredients

4 cups very fine shredded cabbage
1 cup gram flour
2 tablespoons whole wheat flour
2 tablespoons chopped fenugreek leaves (can be substitute with 2 tablespoons of dry fenugreek leaves or kastoori mathi) fenugreek can also be replaced with chopped cilantro 

1/2 teaspoon sugar
1/8 teaspoon citric acid
2 chopped green chili (adjust to taste)
1 teaspoon cumin seed 
1/2 teaspoon turmeric powder
1 teaspoon salt as per taste
2 tablespoons oil

Seasoning

2 tablespoons oil
1/2 teaspoon mustard seeds
1 tablespoon sesame seeds 
4 whole red chili
2 tablespoon chopped cilantro 

Method

Combine gram flour, whole wheat flour, fenugreek, cumin seed, turmeric, green chili, sugar, citric acid, oil, and salt in a bowl.
Add the cabbage to the flour mixture and mix well to make soft dough. Add water if needed .
Grease your fingers and divide the mixture into 14 pieces. Drop slowly onto the steamer and steam, covered, 18 to 20 minutes. Test by inserting a knife; blade should come out clean.
Let the muthias cool.  Cut each one into two pieces off and then slice them in two pieces.

Making Seasoning

Heat the oil in the frying pan over medium high heat. Add the mustard seeds. Once they crack, add the sesame seeds and red chili and stir-fry the mixture a few seconds.
Add muthias and stir-fry them for three  to four minutes until they are light brown.Garnish them with chopped cilantro.
Serve them hot or at room temperature.

Additional Notes:

Steam immediately after preparing the mixture. If you allow it to sit, it will be too soft. If you have more than one batch, hold the salt and add it one batch at a time or it will be too soft.
Muthias can be refrigerated for 3 to 4 days.
Muthias can be frozen before seasoning. When ready to serve, thaw the frozen muthias and season them.

Muthias are great with coriander chutney.

WATERMELON RIND CURRY

We eat the sweet red part of a watermelon and throw away the rind, But if we make a dish using the rind of a watermelon then it tastes delicious. 

Ingredients 

1 kg Watermelon rind
1 tsp Ginger paste
3 nos Green chilly chopped
pinch Asafetida
1 tsp Cumin seeds 
1/2 - 1tsp Red chili powder
1/2 tsp Garam masala powder
1/2 tsp Turmeric powder
1/4 tsp Dried mango powder  
1 tbsp Coriander powder
Salt as per taste 

3 tbsp coriander leaves chopped

2-3 tbsp oil

Method 
Remove the dark green part from the top of the watermelon rind. Cut the thick green pulp into small pieces. 
Add oil to a pan and let it heat. 

Once the oil is hot, add cumin seeds ,add asafetida, ginger paste, green chilli, turmeric powder and coriander powder to it and roast. 

Now add the pieces of watermelon rind to it. Add salt and red chilly powder as well. 

Cook the watermelon pieces along with all the spices for about 2 minutes. Make sure the coating of all the spices comes on top of the watermelon pieces. Add ¼ cup water to it. Cover the dish and let it cook for 5-6 minutes on low flame. 
Make sure to keep checking the dish after every 5 minutes. Once the watermelon pieces become soft, add garam masala, dried mango powder and coriander leaves to it and mix well. The watermelon rind curry will be ready in 25 minutes. 
Take out the sabzi in a bowl and garnish it using coriander leaves. Watermelon rind curry can be served along with chapati, paratha or rice. 

CHOCOLATE CAKE USING SOUR CREAM

One day I was searching for chocolate cake recipes and found this one. This cake uses sour cream and I had sour cream in my fridge , so thought of giving it a try. It was a hit , soft and moist . 

Ingredients

200 gms flour

200 gsm Castor sugar

1 tsp baking powder

1/2 tsp baking soda

40 gms cocoa powder

175 gms soft unsalted butter

2 large eggs

2 tsp vanilla extract

150 ml sour cream

Method

Take everything out of fridge so that all the ingredients are ta room temperature.

Preheat oven to 350 F.

Now mix all the in ingredients into a food processor until you have a smooth thick batter.

Pour this batter in the greased cake tin and bake in for 35 minutes or until skewer inserted comes out clean.

Remove the cake, to a wire rack and let it cool for 10 minutes before turning out. 

Spoon any icing of your choice on the cake after its cooled down completely.

GRAPES RAITA

This raita tastes a lot different from all other raitas. I felt, it did taste like a chaat,due to the addition of dry roasted cumin seeds. There's something so addictive about this one because there's sweet & salty along with the heat from the red chili powder. You have to try it to believe me.

Ingredients:
2 cups plain yogurt
1/2 teaspoon salt
1/4 teaspoon red chili powder
1 teaspoon cumin seeds, dry roasted
1/2 pound green and red seedless grapes,sliced in half
2 tablespoons finely chopped fresh cilantro leaves

Method:

Whisk together yogurt,salt & red chili powder.Add the dry roasted cumin seeds along with the grapes and cilantro and fold it in. Serve chilled.
This raita will keep in the refrigerator,covered,for up to 5 days.

BOTTLEGUORD CHUTNEY

Ingredients

1 tsp sesame seeds

1 small bottleguord cut into Small cubes

1 tsp cumin seeds

5-8 green chillies

4 cloves garlic

1/2 tsp tamarind paste

1 tsp oil

1 tsp mustard seeds

curry leaves

salt as per taste

2  dry chilli 

Method

In a hot pan add sesame seeds and dry roast it. 

Switch off the flame and transfer it in a blender to make powder.

Now in the same pan ass oil and cumin seeds, green chillies, garlic, bottleguordpieces, turmeric powder and saute it . 

Cook on low flame until soft. Add tamarind paste and saute for 2minutes.

Switch off flame and after it cools down , put in ablender and make paste.

Temper with mustard seeds, curry leaves and dry chillies. 

Add this to the chutney and mix it properly and serve.

MILLET DOSA

Ingredient

1 cup Foxtail Millet 

1 cup Idli rice

1/4 cup poha

1/2 cup ural dal

1/2 tsp methi seeds

salt to taste  

Method

Wash Millet, rice, urad dal, poha and methi seeds and soak millet, urad dal separately and rice and poha together in a bowl and soak for 2-3 hour.

After that In a grinder bowl or mixer jar, first grind foxtail millet then to it add rice, poha, urad dal, methi seeds and grind everything to a fine coarse batter using little water for 25-30 in grinder.

Then transfer the ground batter to a big bowl or container add enough salt mix altogether and allow to ferment for 8-10 hours or overnight.

After 8-10 hours of fermentation you will see the volume of the batter is little raised, stir the batter gently, if its properly fermented the batter will be so light, airy and fluffy.

The next day, stir the fermented batter once again and that's it the batter is ready to make soft idlis and crispy dosa.

Notes-

If using idli rice the adding poha is optional.

If using sona masoori the adding poha is must.

This batter gets sour soon, so grind with 1-2 cups and noit more than that. 

KAPPA ULARTHIYATHU

Ingredients  1 Kg Tapioca(Kappa) 1 cup Shallots, sliced thinly 4-6 Green Chillies, slit  1 -2 tsp turmeric powder1 tsp Mustard seeds  4 Dry Red Chillies,  2 sprigs Curry Leaves 2 tbsp Coconut oil  Salt to taste Method Clean and cut kappa into 1/2 " cubes and wash well.  Boil kappa in salt water until it becomes soft . Strain in colander and keep aside. Heat coconut oil and add mustard seeds , let it splutter..  Add dry chili, curry leaves.  Add shallots and green chillies and fry till brown. Add boiled kappa and mix well. Serve with fish curry or chicken curry.

KADALA CURRY

Ingredients

1 cup Black Chana

1 tsp Turmeric powder

1 large Onion sliced and chopped

3 nos Green chillies  slit

1 tsp Red chilly powder

1/2 tsp Mustard seeds

2  Dry red chillies

Coconut oil – As required

Salt as per taste
few Curry leaves

To roast and grind to a paste

1/4 cup Grated coconut

2 tbsp Coriander powder

Whole spices – (Fennel seeds – ¼ tsp, cardamom – 2, cloves – 3, Cinnamon stick – 1, Whole pepper corns – ½ tsp, star anise (thakolam) – 1 petal)

Method

Soak the kadala overnight and cook in a pressure cooker till soft alongwith salt. After the first whistle, reduce the heat to medium and cook for 4 more whistles. Keep it closed for 20 mins. Drain the water and save it for making gravy.

Heat 1 tsp oil in a pan and add the coriander seeds & whole spices. Saute for a few seconds and add the sliced pearl onions. Saute for a minute and add the grated coconut. Roast until it turns reddish brown. Switch off and leave aside. Grind it to a paste when it cools down.
In a deep pan heat some coconut oil and splutter mustard and brown the dry red chillies.
Now add the sliced coconut pieces. Saute until they turn brown.
Add the sliced onion, pearl onions, green chillies and curry leaves. Saute until they turn light brown. Now add turmeric powder, chilli powder, saute for a few seconds and add the reserved water from the cooked kadala. Bring to a boil and add the ground coconut paste and cooked kadala.
Mix well and cook until the gravy achieves your desired consistency.  Switch off and serve hot with puttu.

Notes

N.P. -The gravy tends to thicken a bit after sometime, so adjust the gravy accordingly. If you are using coriander powder instead of coriander seeds, add it along with chilly powder & turmeric powder while making the gravy. Add around 2-3 tsp of coriander powder. I added a little salt while making the gravy too. Do a taste test after adding the cooked kadala to the gravy and add salt, if required

RAGDA PATTIES

For The Ragda Filling

1 cup dried white peas

1 big onion finely chopped2 tsp ginger garlic paste

2-4 green chili finely chopped1-2 tsp rasam powder

1 -2 tsp coriander -cumin seed powder

1-2 large tomatoes chopped
salt  to taste

For The Tempering (for The Ragda)

1/4 tsp mustard seeds
6 curry leaves 
a pinch of asafoetida
2 tbsp oil

For The Patties

1 kg potatoes
1 tbsp Ginger-greenchili paste
1 -2 tsp cumin seed powder

1/4 cup chopped coriander leaves

1/2 tbsp lemon juice
salt  to taste

Other Ingredients

oil for deep-frying
coriander chutney
tamarind chutney
1 cup sev  
1 cup onions  , chopped

Method 

For the ragda

Soak the dried peas overnight.
Drain, add approximately 3 to 4 cups of fresh water and pressure cook for 4 whistles or until the peas are soft.
Prepare the tempering by heating the oil, adding the mustard seeds, curry leaves and asafoetida and stirring till the mustard seeds crackle.
Add chopped onions, green chili, saute. Add tomatoes , saute till mushy. 

Add coriander-cumin seed powder, rasam powder and saute.

Now add boiled peas and add more  water if required. Mix well mashing the peas slightly so that the gravy becomes thicker.

Add chopped coriander leaves. Simmer for 10 minutes and keep aside.

For the patties
Boil,  the potatoes and mash it well.
Add Ginger- green chili paste, salt , cumin seed power, lemon juice , coriander leaves . Mix well.

Pour little oil in your hands and make patties .
Divide into 12 equal portions and keep aside.
Repeat to make the remaining 11 patties.
Shallow fry on a non-stick pan till the patties are golden brown and crisp.

How to proceedFor serving, place 2 patties on a plate and pour the ragda over.
Top with all the chutneys. Sprinkle the sev and onions on top.
Serve immediately.

CRISPY CHICKEN FRY

This is my Mom's chicken recipe, my son loves this dish .

Ingredients

9-10 chicken Drumstick pieces, skin removed
2 tbsp ginger garlic paste
2 tsp chili powder
2-4 tsp fennel seed powder
2-5 tsp pepper powder (here pepper powder plays an important role than chili powder)
salt as per taste
2-3 tbsp curd
cornflour for coating
oil to deep fry

Method

Pat dry all chicken drumstick pieces .
Mix  gingergarlic paste, curd, chili powder, fennel powder , pepper powder and salt in  a big bowl
Make slits on chicken pieces so that the masala gets into it.
Marinate the chicken with the mixture and set it aside for 24 hours. (the more you keep it long it will taste better)
Take a kadai and pour oil.
Meanwhile take out the marinated chicken drumstick pieces from fridge .
Take cornflour and salt in a big plate and try to roll the chicken pieces one by one into this mixture and keep aside.
Once oil becomes hot, put the chicken pieces one by one in the kadai. and fry on low flame so that the chicken gets cooked very well.
Keep on turning the pieces to evenly fry it.
Take care that the chicken should be fried on very low flame.
Once it is fried , remove it and drain the oil .
Crispy drumsticks are ready to eat.
YUMM!!!!!!!

N.P. -  The quantity of spices entirely depends on your taste buds. It is spicy ......

EGGLESS CARROT CAKE

I am celebrating 3rd anniversary of my blog and am very happy about it. I don't post many recipes in a month because of the time factor. 

I made this cake and it was very moist . You can use all purpose flour if you don't prefer to use wheat flour. I didn't have cream cheese at home so just used vanilla frosting after cake is completely cool and sprinkled some goodies on it . 

Ingredients

3/4 Cup All purpose flour

3/4 Cup Whole Wheat flour

1 cup Light brown sugar

1 tsp Baking soda

1/2 tsp Baking powder

1 1/2 tsp Cinnamon powder

1/4 tsp Salt

1-1/2 cups grated carrot

3/4 Cup Water

1/2 cup Vegetable oil

2 tsp Vanilla extract

1 tbsp apple cider vinegar

Directions

Preheat oven to 170C. Line the baking tray with baking paper . I used a small loaf pan and a round pan to bake.
Whisk together all the dry ingredients all purpose flour,sugar,baking soda,baking powder,cinnamon powder and salt.
Now add the grated carrot and mix well.Keep aside.
In another mixing bowl combine water,oil,vanilla essence and vinegar. Slowly add this to the dry ingredients and mix until combined(Do not over mix)
Pour into the prepared pan. Bake for 40 to 45 minutes or until a cake tester inserted into the center comes out clean. Let it cool in the pan for 10 minutes and completely on a wire rack. If not frosting, Slice and serve slightly warm.If frosting, refrigerate the cake until frosting.

Cream cheese frosting

Ingredients
1 Cup cream cheese, room temperature
1/2 Cup/1 stick unsalted butter, cut into pieces @ room temperature
1 cup powdered sugar
1 tsp pure vanilla extract

Method
Place cream cheese in a medium mixing bowl. Using a rubber spatula, soften cream cheese. Gradually add butter, and continue beating until smooth and well blended. Sift in confectioners' sugar, and continue beating until smooth. Add vanilla, and stir to combine. Refrigerate until use.

Frosting the cake

Put a blob of frosting on the plate/cake base on which you are going to place the cake, this ensures the cake remains in its place while frosting.

Put the frosting on the cake and spread it evenly.

Let the cake sit in the fridge for an hour or two ,take it out and give nice finish by applying another layer of frosting.

If you don't want to do any of these, just apply a good layer of frosting on top of the cake and enjoy it.